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Sweet Potato-Apple Cobbler

This fall-friendly recipe makes a scrumptious finale to a fine meal.

Southern Living NOVEMBER 2004

  • Yield: Makes 12 servings

Ingredients

  • 4 medium-size sweet potatoes
  • 2 Granny Smith apples, peeled and thinly sliced
  • 1 1/2 cups orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, divided
  • 1 cup chopped pecans, toasted
  • 1 (15-ounce) package refrigerated piecrusts
  • 2 teaspoons granulated sugar
  • Bourbon Whipped Cream (optional)

Preparation

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.

Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.

Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.

Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.

Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 piecrust, and place on pecans; gently roll piecrust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and piecrust.

Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.

Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.

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Sweet Potato-Apple Cobbler recipe

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