Maple Sweet Potato-Apple Bake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When making this casserole, I use tart apples to offset the sweetness of the maple syrup and brown sugar. Serve it as a side dish or even a dessert. Ingredients:
5 medium sweet potatoes (about 2-1/2 pounds), peeled |
4 large apples, peeled |
7 tablespoons maple syrup, divided |
6 tablespoons butter, divided |
1/2 cup coarsely chopped pecans |
2 tablespoons cornstarch |
1 tablespoon grated orange peel |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
3 tablespoons orange juice |
topping: |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
3 tablespoons cold butter |
1 cup chopped pecans |
Directions:
1. Cut sweet potatoes and apples into 1/4-in. slices. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat. Cover and simmer for 3-4 minutes or until crisp-tender; drain. Place in a greased 13-in. x 9-in. baking dish; set aside.
2. In a large skillet, saute apples in 2 tablespoons syrup and 2 tablespoons butter for 4-5 minutes or until crisp-tender. Layer over sweet potatoes; sprinkle with pecans.
3. In a small bowl, combine the cornstarch, orange peel, cinnamon, salt and nutmeg. Melt remaining butter; whisk in orange juice and remaining syrup. Stir into cornstarch mixture until well blended. Pour over pecans.
4. In a small bowl, combine brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over the casserole. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 8-10 servings.
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