Sweet potatoes take on a whole new Southern meaning with, apples, bourbon & brown sugar - some spices & honey
The finished dish is a treat - especially surprising to those who are tired of the same old sweet potatoes. As good as they are - this is outstanding!
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.
- 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
- 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.
- 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.
- Peel the cooled potatoes and slice them into 1/3" disks.
- 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
- 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.
- Pour the glaze over the potatoes & apples and bake, uncovered, for 30 minutes.
- 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.
- Return the dish to the oven and let roast for another 15 minutes.
- Baste again just before serving.
|Amount Per Serving||%DV|
|Serving Size 153g|
|Recipe makes 10 servings|
|Calories from Fat 82||29%|
|Total Fat 9.33g||12%|
|Saturated Fat 5.86g||23%|
|Trans Fat 0.0g|
|Total Carbs 52.57g||14%|
|Dietary Fiber 2.8g||9%|