Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze
1 Hour 47 Mins
5 large sweet potatoes (about 5 lb.)
3 Golden Delicious apples
1/4 cup fresh lemon juice
2/3 cup firmly packed brown sugar
1/2 cup honey
6 tablespoons unsalted butter
1/4 cup bourbon
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2/3 cup coarsely chopped pecans
How to Make It
Wash sweet potatoes, and place on a baking sheet; prick with a fork. Bake at 400° for 1 hour or until almost tender. Remove from oven. Let stand 45 minutes or until cooled.
Meanwhile, peel and core apples. Slice apples into 1/3" thick wedges; toss with lemon juice in a bowl.
Peel cooled potatoes, and slice 1/3" thick. Arrange potatoes and apples alternately in a greased 13" x 9" baking dish. Pour remaining lemon juice over potatoes and apples.
Combine brown sugar and next 6 ingredients in a saucepan, stirring well. Bring to a boil over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples. Bake, uncovered, at 400° for 30 minutes.
Remove from oven; baste with glaze in bottom of dish, and sprinkle nuts across top. Bake 14 to 15 more minutes or until apples look roasted. Baste with glaze just before serving.
This was really yummy. I didn't bother peeling the apples and used Granny Smith's like another reviewer. One mistake I made was selecting long, skinny sweet potatoes. The slices of them were only and inch and a half in diameter whereas the apple slices were a good three inches or so. Next time I'll remember to get thicker sweet potatoes. I also cut the slices in half so they'd sit better in the pan. I think the apples are a great mix with the sweet potatoes and keep the dish from being overly sweet and cloying.
Substituted "honey" for molasses & used "granny smith" apples; otherwise kept recipe intact with all other listed ingredients. Total hit with party and many walked with "my" recipe. Kudos to Oxmoor House!
I wanted to make something with sweet potatoes other than the usual casserole for Thanksgiving this year and this turned out great. I made it exactly as listed. The potatoes were more than tender when cooked for 1 hour & I was worried they would fall apart after cooking again with the apples but they held up well. My only complaint was that the glaze thinned out a lot after baking (guessing the juice from the apples did this) but everyone liked it and there was none left to take home. I would make again.