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

8 serv.

sweet potatoes, baked↗3 lb
Granny Smith apples, peeled (or other firm apple)↗3
fresh lemon juice↗1⁄4 cup
SAUCE
butter↗1⁄4 cup
light brown sugar↗1⁄2 cup
honey↗1⁄2 cup
Bourbon or dark rum↗2 tablespoons
ground ginger↗1⁄2 teaspoon
ground cinnamon↗1⁄2 teaspoon
ground nutmeg↗1⁄4 teaspoon
or 1/4 teaspoon mace
pecan halves↗1 cup
optional
miniature marshmallow1 cup
optional

Step-by-step instructions

1
1. Combine all sauce ingredients and cook on medium heat until sugar is dissolved, stirring frequently.
2
2. Set aside.
3
3. Slice apples lengthwise and toss with lemon juice.
4
4. Slice baked sweet potatoes.
5
5. Spray 9x13x2-inch casserole with non-stick cooking spray.
6
6. Arrange apples and sweet potatoes in layers in casserole.
7
7. If using pecans, sprinkle them on top.
8
8. Pour sauce over casserole.
9
9. ***If making ahead, refrigerate at this point.
10
10. Add 10 minutes to cooking time below.
11
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
12. VARIATION: If using marshmallows, add them on top of casserole during last 15 minutes of baking.

Source: food.com

Original recipe ↗

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