Green Tomato Sweet Potato Bake
Description:
If you find yourself with a surplus of green tomatoes that just won’t ripen in time or have a few late-season tomatoes hanging around in the garden, this recipe is the perfect way to use them up. A comforting combination of sweet potatoes and tangy green tomatoes, this dish is baked to perfection with a sweet touch of brown sugar and aromatic nutmeg. Whether you’re new to cooking or an experienced home chef, this simple yet flavorful recipe is sure to impress. Ideal for those seeking healthy, low-protein dishes, it’s both satisfying and nutritious. This recipe comes from the beloved cookbook “Old Fashioned Tomato Recipes”, making it a nostalgic addition to any kitchen.
Ingredients:
Ingredient | Quantity |
---|---|
Sweet potatoes | 3 medium |
Green tomatoes | 4 large |
Brown sugar | 1/4 cup |
Salt | 1/4 tsp |
Nutmeg | 1/8 tsp |
Butter | 2 tbsp |
Nutritional Information (per serving):
Nutrient | Amount |
---|---|
Calories | 143.5 kcal |
Fat | 4 g |
Saturated Fat | 2.5 g |
Cholesterol | 10.2 mg |
Sodium | 174.2 mg |
Carbohydrates | 26.2 g |
Fiber | 2.9 g |
Sugars | 14.8 g |
Protein | 2 g |
Instructions:
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Preheat the oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature before you begin baking.
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Prepare the ingredients: Peel and slice the sweet potatoes into even, 1/4-inch thick rounds. Cut the green tomatoes into small chunks, removing any seeds or overly tough portions. Arrange the sweet potato slices and green tomato chunks in a buttered 9×9-inch or equivalent casserole dish.
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Season the bake: Sprinkle the brown sugar evenly over the sweet potatoes and tomatoes. Add the salt and nutmeg, ensuring that all the ingredients are lightly coated with these seasonings. The brown sugar will melt into the vegetables, adding a touch of sweetness to balance the tanginess of the green tomatoes.
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Add the butter: Slice the butter into small slivers and dot the surface of the sweet potato and tomato mixture. This will melt into the dish as it bakes, enhancing the flavor and adding richness to the overall texture.
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Bake: Place the casserole in the preheated oven and bake for about 45-50 minutes, or until the sweet potatoes are tender and lightly browned on top. You can test the doneness by inserting a fork into the sweet potatoes; they should be soft and easily pierced. If you prefer a slightly crispier top, allow the dish to bake a few extra minutes.
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Serve and enjoy: Once the Green Tomato Sweet Potato Bake is done, remove it from the oven and let it sit for a few minutes to cool slightly before serving. This dish pairs wonderfully with roasted meats or can be served as a hearty vegetarian main course.
Tips:
- If you find green tomatoes too tangy, you can add a small drizzle of honey or maple syrup to balance out the flavor even more.
- For a richer taste, you can substitute the butter with olive oil or a bit of heavy cream if you prefer.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the microwave or oven.
Recipe Category:
- Vegetable
- Healthy
- Low Protein
- Low Cholesterol
- Easy
- < 60 Mins
- Oven-Cooked
- Beginner Cook
Reviews:
Rating: ★★★★★ (3 Reviews)
“This is a simple and delicious way to use green tomatoes that I had left over. I loved the sweetness of the brown sugar with the tanginess of the tomatoes. Definitely a recipe I will make again!” — Maggie L.
“I never thought of combining green tomatoes and sweet potatoes, but this was such a pleasant surprise. The nutmeg added just the right touch of warmth. A perfect side dish!” — Jessica T.
“This recipe is so easy to follow, and the result is just wonderful. It’s a great way to use up end-of-season tomatoes. My family loves it!” — David H.
Enjoy making this cozy and satisfying dish on your next kitchen adventure. Perfect for anyone looking to get creative with seasonal ingredients, it’s as delicious as it is simple!