Apples, sweet potatoes and brown sugar are a combination that just works so well together. I make it for Thanksgiving without fail and I often make it for Christmas, New Years and Easter. If I’m making turkey or ham, I automatically think about making my sweet potatoes this way.
I saw this combination years ago and knew I had to try it. I wish I could remember where I saw it originally, it may have been in one of my cookbooks but I really don’t know. All I do know, is that it became a favorite right from day one!
I often double this recipe so that I have plenty to freeze. I like to pull out a side like this when I’m in a hurry. That seems to happen often when I know I have something good sitting there in the freezer.
I also plan for leftovers of my Thanksgiving dinner. I’ll set up disposable containers and put dinners together, date and freeze. It’s my type of TV dinner and tastes so good on a winter night in January or February when I am short on time to cook a whole dinner.
This recipe is easy and just takes a little prep. I usually cook my sweet potatoes in the morning or even the day ahead. Then all I have to do is peel them after they cool or the next day. I guess you could use canned sweet potatoes but I never have, because I don’t care for the flavor and I don’t want my sweet potatoes mushy. Use a firm, tart apple variety so that they don’t turn to mush either.
Praline Apples and Sweet Potatoes
4 large sweet potatoes, cooked and peeled.
4 large tart baking apples
1 stick butter
1 C brown sugar
1/2 C sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 C pecans, coarsely chopped
Preheat oven to 350°.
Spray a 9 x 13 pan with non-stick cooking spray.
Cut the sweet potatoes in 1″ cubes and put into baking pan.
Melt butter in a large skillet, over med. high heat. Add apple slices to the melted butter, saute about 5 min., just until the apples begin to soften. Sprinkle with sugars, spices and salt, continue cooking until sugars are melted and apples are cooked but still firm enough to hold their shape. Gently stir in pecans. Remove from heat and distribute evenly over the sweet potatoes.
Bake approx. 30 mins, or until heated through and bubbly around the edges.