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Sweet Potato Apple Scallop

 Sweet Potato Apple Scallop
"My cousin, Ann Smith, gave me the recipe for this wonderful dish, which makes traditional Thanksgiving sweet potatoes a bit more special," writes Sarah Joyce of Bedford, Texas. Apple slices and a crunchy pecan topping dress up the seasonal spuds.
7 ServingsPrep: 30 min. Bake: 25 min.


  • 2 pounds sweet potatoes (about 3 medium)
  • 2 medium apples, peeled and cored
  • 1 tablespoon lemon juice
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon McCormick® Pure Orange Extract
  • 2 tablespoons butter


  • Place sweet potatoes in a saucepan and cover with water. Bring to a
  • boil; cook for 20-25 minutes or until tender. Drain and cool.
  • Peel potatoes and cut into 1/4-in. slices. Place in a 13-in. x 9-in.
  • baking dish coated with cooking spray. Cut apples into 1/4-in.
  • rings; cut in half. Arrange over sweet potatoes. Sprinkle with lemon
  • juice.
  • Combine the brown sugar, pecans, cinnamon, pumpkin pie spice and
  • orange extract; sprinkle over apples. Dot with butter. Bake,
  • uncovered, at 350° for 25-30 minutes or until apples are tender.
  • Yield: 7 servings.