This recipe was inspired by a delicious apple butter made for us by a friend. If you can’t get your hands on some, you could try substituting apple sauce with cinnamon but it might be worth hunting down a jar of it.
1 1/2 pounds of sweet potatoes peeled and cut into slices that are about 1” thick
2 Tablespoons butter
2 Tablespoons balsamic vinegar
1/4 cup apple butter
small handful of golden raisins
In a buttered, covered casserole dish, arrange the sweet potatoes in a single layer.
Top with pats of the butter, and then sprinkle with the balsamic. Cover and bake in a 375 degree oven for about 25 minutes. You may wish to check after about 10 to make sure there is enough moisture on the bottom of the dish to keep the potatoes from sticking. You can add a bit more butter or a few drops of water if you feel it is too dry. When the potatoes are fork tender, top each with a dollop of the apple butter, toss in the raisins and them bake, uncovered for another 5 minutes or so until the apple butter is warm.