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!
Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze
Yield: 12 servings
More From Oxmoor House
Other: 45 Minutes
- 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
- 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.
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Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze Recipe at a Glance
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