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Cinnamon-Glazed Sweet Potato and Apple Bake

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed
  • 1 1/2 pounds butternut squash, peeled and cubed
  • 2/3 cup packed light brown sugar, divided
  • 3 eggs, beaten
  • 6 tablespoons butter, melted, divided
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon , divided
  • 1/2 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
  • 3/4 teaspoon salt
  • 1 cup chopped pecans
  • 2 Golden Delicious apples, peeled and thinly sliced

Details

Preparation time 20mins
Adapted from mccormick.com

Preparation

Step 1

Cook sweet potatoes in water to cover in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender; drain.

Preheat oven to 350°F. Mix 1/3 cup of the brown sugar, eggs, 2 tablespoons of the butter, vanilla, 1 1/2 teaspoons of the cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.

Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13x9-inch baking dish or 3-quart casserole. Sprinkle evenly with pecans.

Puree squash with reserved 1/4 cup egg mixture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer. Mix remaining 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle with remaining 4 tablespoons butter.

Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.

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