Sweet Potato and Apple Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This was a huge success at Thanksgiving Dinner...not one bite left! Apples give these sweet potatoes a new twist! A nice company dish that can be prepared a day ahead, refrigerated, and baked just before serving. Cooking time does not include pre-baking sweet potatoes. Ingredients:
3 lbs sweet potatoes, baked |
3 granny smith apples, peeled (or other firm apple) |
1/4 cup fresh lemon juice |
1/4 cup butter |
1/2 cup light brown sugar |
1/2 cup honey |
2 tablespoons bourbon or 2 tablespoons dark rum |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg or 1/4 teaspoon mace |
1 cup pecan halves (optional) |
1 cup miniature marshmallow (optional) |
Directions:
1. Combine all sauce ingredients and cook on medium heat until sugar is dissolved, stirring frequently.
2. Set aside.
3. Slice apples lengthwise and toss with lemon juice.
4. Slice baked sweet potatoes.
5. Spray 9x13x2-inch casserole with non-stick cooking spray.
6. Arrange apples and sweet potatoes in layers in casserole.
7. If using pecans, sprinkle them on top.
8. Pour sauce over casserole.
9. ***If making ahead, refrigerate at this point.
10. Add 10 minutes to cooking time below.
11. Bake at 350 degrees, uncovered, in middle of oven, basting occasionally, for about 30-45 minutes or until apples are tender and sweet potatoes are hot.
12. VARIATION: If using marshmallows, add them on top of casserole during last 15 minutes of baking.
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