Bourbon Sweet Potato & Apple Casserole with a Pecan Crust

By Kristine

Ingredients

• 3 pounds of sweet potatoes (about 3 large)
• 2 ounces (4 tablespoons) unsalted butter; more for pan
• 4 ounces toasted and very finely chopped pecans (1 cup)
• 1 1/3 cups fresh breadcrumbs
• 2 tablespoons finely chopped fresh parsley
• kosher salt
• 1 cup heavy cream
• 8 1/4 8 1/4 inch thick slices of fresh ginger, unpeeled and crushed
• 2 whole star anise
• 1 2 to 3 inch cinnamon stick
• 2 tablespoons & 2 teaspoons of bourbon
• 1 1/2 teaspoon pure vanilla extract
• 1 3/4 pound Granny Smith apples (about 3 large) peeled, quartered, cored, & thinly
• sliced.

Preparation

Step 1

Serves 8

1. Bake the sweet potatoes: Position the rack in the center of the oven and heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork and bake them on the sheet until completely tender when pierced with a fork, 55 to 60 minutes. Let rest until cool enough to handle. Meanwhile, if not working ahead, reduce the oven temperature to 375 degrees.

2. Discard the skins and put the flesh in medium mixing bowl. With a potato masher, work the sweet potatoes until they’re well mashed. (They don’t have to be perfectly smooth)

3. Make the crumb topping: Melt 2 tablespoons of the butter and combine with pecans, breadcrumbs, parsley, and two big pinches of salt in a small bowl.

4. Infuse the cream: Combine the heavy cream, ginger, star anise, and cinnamon stick in a small saucepan. Bring to a full boil and remove from heat immediately. Let steep for 15 to 20 minutes. Strain through a fine sieve into a liquid measuring cup, pressing down on the solids with a spatula to extract all the liquid. Stir in two tablespoons of the bourbon, the vanilla extract, and ¼ teaspoon of salt.

5. Cook the apples: In a 12 inch nonstick skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the apples, season with ¼ teaspoons of salt, and toss well. Raise the heat to high and cook, stirring frequently, until soft and lightly browned, 8 to 9 minutes. Lower the heat if the apples are getting too dark, but not so much that they soften without browning.

6. Turn off the heat, carefully add the remaining 2 teaspoons of bourbon and stir until it evaporates, a few seconds. Pour in 1/3 cup of the infused cream and stir until the apples have absorbed most of it, a few more seconds. Set the pan aside and let the apples cool for about 15 minutes, turning them occasionally to release steam.

7. Assemble the casserole: butter a shallow 3 quart baking dish (9 x 13 inch). Add the remaining cream to the mashed sweet potatoes and mix thoroughly. Season to taste with salt. Arrange the apples across the bottom of the baking dish. Spread the sweet potato mixture over the apples in an even layer. Top with the pecan crumb mixture.

8. Bake the casserole at 375 degrees until the crumb topping is dark brown and the casserole is heated through, about 25 minutes.