Sweet Potato Casserole: A Side Dish for Fish

When we are in the Keweenaw Peninsula of Michigan, about as far north as you can go in Michigan, we enjoy getting a meal at the 4 Suns Fish & Chips. Sometimes we get fish & chips to go.

At other times we sit outdoors with a view of the Quincy Mine.

At one time the restaurant offered a layered sweet potato bake. You could select it instead of French fries. But it is no longer on their menu. I liked it so much that I have come up with a recipe based on my memory of this dish.

Ingredients:

3 small or 2 medium size sweet potatoes

½ apple, peeled and grated

½ Vidalia onion, sliced thin

2 tsp. coconut oil

2 or 3 slices of Swiss cheese

Bake or steam the sweet potatoes until they are fork tender. Sauté the onion in the coconut oil, until translucent.

Then peel the sweet potatoes and cut them into rounds. Place half of the rounds in a small casserole. Cover with half of the grated apple, then half of the sautéed onion. Place a slice of Swiss cheese on top, and repeat the layers.

Bake at 375° for 20 to 25 minutes.

I like to serve it with tilapia.

Linking this post with the Homestead Blog Hop,   Sue’s Wordless Wednesday and Create with Joy