Roasted Sweet Potatoes & Apples in Honey-Bourbon Sauce Recipe

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4 votes | 943 views

I am always looking for new ways to present the omnipresent sweet potato. This recipe is pure Southland, with it praliney, bourbon-touched, subtly-spiced luciousness.

There is a good amount of prep time for this, but do not be frightened away - you can get the sweet potato/apple part rolling a day before you need to serve it. It is well worth the effort. This really lights up those Christmas or Thanksgiving dinners, and your guests will long remember the complex and satisfying dish you brought to the table.

When I head for Dallas-Ft. Worth, I usually wind up in a Dillard's department store, and when last down there, I saw this recipe in a special edition cookbook from Southern Living. It really needed no tweaking... but I did anyway 'cuz thats what I do, and this is my version. I hope you'll enjoy it as much as my guests have.

Prep time:
Cook time:
Servings: 10-12
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Ingredients

Cost per serving $0.84 view details
  • 5 large sweet potatoes (I think 4 would be adequate)
  • 3 Golden Delicious apples
  • 1/4 C fresh lemon juice
  • 1/3 C dark brown sugar &
  • 1/3 C bead molasses OR
  • 2/3 C dark brown sugar (I'd use a super dark Amish brown)
  • 1/2 C raw honey
  • 8 Tbs sweet butter
  • 1/4 C Jim Beam (or other bourbon)
  • 1 tsp ground cinnamon
  • 1/8 tsp ground clove
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 2/3 coarsely-chopped pecans

Directions

  1. Preheat the oven to 400^. Wash the potatoes, prick each potato all over with a fork and put them on a baking sheet. Roast them for 1 hour. remove them from the oven. They will be somewhat yielding to a squeeze, but still firm. Rest them for about 45 minutes, or until you can peel them without screaming.
  2. While the sweets cool, juice the lemon into a medium bowl and peel and core the apples. Slice the apples into 1/3" thick wedges, turning them in the lemon juice to prevent discoloration and to flavor them.
  3. Peel the cooled potatoes and slice them into 1/3" disks.
  4. Butter a 9x13 baking disk and arrange the potatoes and apples in alternating rows. If you have any lemon juice left, pour it into the baking dish, as well
  5. In a saucepan, whisk together the butter, spices and honey and sugar, bringing the mixture to a boil over medium heat. Then let it boil for 2 minutes to thicken it.
  6. Pour the glaze over the potatoes & apples and bake, uncovered, for 30 minutes.
  7. Remove the dish from the oven. Sprinkle the chopped pecans over the dish. With a baster, liberally lubricate the rows of apple and potato and the pecans.
  8. Return the dish to the oven and let roast for another 15 minutes.
  9. Baste again just before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 153g
Recipe makes 10 servings
Calories 285  
Calories from Fat 82 29%
Total Fat 9.33g 12%
Saturated Fat 5.86g 23%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 215mg 9%
Potassium 261mg 7%
Total Carbs 52.57g 14%
Dietary Fiber 2.8g 9%
Sugars 42.49g 28%
Protein 1.08g 2%
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Reviews

  • Stacey Maupin Torres
    It just simply does not get any better than this! I could live on this forever...
    • junecutie
      Another winner, Amos. I swear, every recipe you post is a guaranteed home run!
      I've cooked/tasted this recipe!
      • Salad Foodie
        Like you have confessed before, I tweak recipes too ~ out of necessity due to ingredients on hand, to modify calories/carbs/fat, and sometimes just experimenting. I can only imagine how over-the-top your version of this tastes, because taking the liberties I did with your recipe, it was all I could do to keep from eating several helpings of this scrumptious dish. For a trial run I made a half recipe with these changes: (1) short on time, I microwaved the sweet potatoes a few minutes til almost done but still firm, cooled briefly in fridge before peeling (2) subbed rum (all I had on hand) for the bourbon (3) used brown sugar blend. which is half brown sugar and half non calorie sweetener, and (4) swapped blue agave for the honey. Sometime soon I hope to make this again adhering to your version more carefully. Thanks for the bell-ringer recipe!
        I've cooked/tasted this recipe!
        This is a variation

        Comments

        • Salad Foodie
          December 6, 2012
          Always a treat to peruse an Amos recipe and this one did not disappoint! The photo tutorial just makes me salivate! I'll work it in this holiday season and let you know the rave reviews.

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