Maple Sweet Potato-Apple Bake Recipe

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Maple Sweet Potato-Apple Bake Recipe

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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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Maple Sweet Potato-Apple Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p236

Nutritional Facts

3/4 cup: 437 calories, 23g fat (8g saturated fat), 28mg cholesterol, 238mg sodium, 59g carbohydrate (44g sugars, 5g fiber), 3g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Maple Sweet Potato-Apple Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p236

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