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  • Cinnamon-Glazed Sweet Potato and Apple Bake

  • Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that's sure to become a new holiday tradition.
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  • Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that's sure to become a new holiday tradition.
    Prep Time: 35 minutes
    Cook Time: 45-50 minutes
    Ingredients:
    2 pounds sweet potatoes, peeled and cubed
    1 1/2 pounds butternut squash, peeled and cubed
    2/3 cup light brown sugar, divided
    3 large eggs, beaten
    6 tablespoons butter, melted, divided
    2 teaspoons pure vanilla extract
    2 teaspoons ground cinnamon, divided
    1/2 teaspoon ground nutmeg
    3/4 teaspoon salt
    1 cup chopped pecans
    2 golden delicious apples, peeled and thinly sliced
    Directions:
    1. Preheat oven to 350°F. Cook sweet potatoes in water in a large saucepan until tender, about 20 minutes; drain. Meanwhile, cook squash in another saucepan until tender, about 10 minutes; drain.
    2. Combine 1/3 cup brown sugar, eggs, 2 tablespoons butter, vanilla, 1 1/2 teaspoons cinnamon, nutmeg, and salt. Reserve 1/4 cup mixture for squash.
    3. In food processor, blend sweet potatoes with remaining egg mixture until smooth. Spread in greased 13x9-inch baking dish, or 3-quart casserole. Top with pecans.
    4. In food processor, blend squash with reserved 1/4 cup egg mixture. Spread over pecan layer. Arrange apple slices on top of squash layer. Combine 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle 4 tablespoons melted butter over top. Bake 45-50 minutes, or until set in the center. Let stand 10 minutes before serving.
    Makes about 12 (2/3-cup) servings
    Recipe and photo courtesy of McCormick®
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