Everybody seems to have a sweet potato recipe they love and are willing to go to the mat for. Here is mine! I call it the BEST SWEET POTATOES EVER. Why – it is because over the years I have tried them all and pulled a little from one dish and a little from another – things that I love about these dishes that come together to create just – well – the Best – in my book!
As always the simple elements rule the day – sweet potatoes, apples, butter, spices, brown sugar, orange, and a topping that is the crown of crowns. Actually – this recipe pretty much states the obvious – when it works – it works – and if it ain’t broke, don’t fix it!
Now for the secret ingredient! The addition of the Wild Turkey American Honey Liqueur is an old Thanksgiving secret of mine. We cannot have Thanksgiving without it! I add it to almost everything for this holiday – the turkey stuffing – the gravy – the sweet potatoes – and the pie! This Bourbon based liqueur is made with pure honey and is simply amazing!
The best part is that you can make this days ahead and freeze it!! Then defrost and heat it through in the oven before serving.
Actually – this one is so decadent, it can serve as your dessert!
THE BEST SWEET POTATOES EVER
Prep: 25 minutes
Cook: 60 minutes
3 Medium Sweet Potatoes
2 Large Fuji Apples
1 Cup Pecan Halves
1 Cup Brown Sugar – divided in half
1 tsp. Cinnamon divided in half
Grated Fresh Nutmeg
1 Stick butter – divided in half
1 Cup Orange Juice – divided in half
Salt and Pepper to taste
Optional: Heavy Drizzle of Wild Turkey American Honey Liqueur (such an asset to the dish!)
Ingredients for Topping
1 Cup coarsely chopped pecans
1/2 Stick Butter
1 Cup brown sugar
Peel sweet potatoes and slice thinly.
Peel apples and slice.
Grease a shallow 12 x 9 rectangular or 12 inch shallow round baking dish as in the photo.
Place sweet potato slices in pan creating a single layer.
Add salt and pepper to taste.
Now place apple slices making the next layer.
Top with pecan halves
Sprinkle with half of the brown sugar, half of the cinnamon, and grated nutmeg.
Cut half of the stick of butter in pieces and place over the top.
Pour half the orange juice over the top.
Give it a sprinkle of the Wild Turkey American Honey Liqueur.
Now repeat with another layer of sweet potato slices.
Add salt and pepper, the remaining brown sugar, spices, butter cut into pieces, and orange juice.
Give your dish another sprinkle of Wild Turkey American Honey Liqueur.
Place brown sugar and pecans in a bowl with 1/2 stick softened butter.
Mix together – I like to use clean hands as it is faster and mixes better. When crumbly – sprinkle over the top of the sweet potatoes in pan.
Bake at 350 degrees covered with foil for 30 minutes.
Uncover and bake 30 more minutes.
If made ahead – once it is cool, cover and freeze. Defrost and heat through in the oven when you are ready to serve. If you really love the liqueur, as I do, give the dish one last drizzle when it comes piping hot out of the oven. Oh my!
Enjoy THE BEST SWEET POTATOES EVER and forget the pie!
PARLA COME MANGI!
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