| |

Sweet Potatoes and Apples with Brown Sugar Pecan Toppings

It is Thanksgiving Week and I have many recipes to share with you. I love Thanksgiving, don’t you? It is probably my favorite holiday. I love hanging with my family and this year Max, my new Yorki Poo. Later in the day we go to see a movie together as a family. When I was little we would go to Los Angeles for a musical. I remember seeing Annie at the Pantages when I was younger.

We still gather as a family and everyone brings a dish. This year I am bringing dessert. I am thinking about this. But I love to cook all the fun sides, so I decided that I would make my own  at home so I could share them with you.

This is my take on Ina Garten’s Sweet Potatoes and Sauteed Apples. I decided to add a ring of crunch brown sugar pecans around the side to give a little crunch to the dish.

What is your favorite side dish? Share below!

Sweet Potatoes and Apples with Brown Sugar Pecan Topping

4 pounds sweet potatoes
1/2 cup orange juice
1/2 cup heavy cream
3 tablespoons unsalted butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

3 apples, peeled and sliced
2 tablespoons unsalted butter
2 tablespoons dark brown sugar

1/3 cup brown sugar
2 tablespoons unsalted butter, melted
1/2 cup pecans, chopped

Preheat the oven to 375 degrees.

Prick the sweet potatoes with a fork several times and bake them for 1 hour.

Saute the apples with the melted butter and brown sugar until tender, about 10 minutes.

Remove from the oven and let cool. Scoop out the insides and place into a bowl of an electric mixer. Add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt and pepper.

sweet pot puree

Place in a baking dish and top with sauteed apples and place pecan mixture around the sides. Bake 30 minutes or until the pecans mixture is browning and dish is heated through.

Similar Posts