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Maple Sweet Potato-Apple Bake

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.

8-10 ServingsPrep: 25 min. Bake: 1 hour

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

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.
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.

2 of 2

Maple Sweet Potato-Apple Bake (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 serving (3/4 cup) equals 437 calories, 23 g fat (8 g saturated fat), 28 mg cholesterol, 238 mg sodium, 59 g carbohydrate, 5 g fiber, 3 g protein.