CINNAMON-GLAZED SWEET POTATO AND APPLE BAKE
Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that’s sure to become a new holiday tradition.
Prep Time: 35 minutes
Cook Time: 45-50 minutes
Makes about 12 (2/3-cup) servings
2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds butternut squash, peeled and cubed
2/3 cup light brown sugar, divided
3 large eggs, beaten
6 tablespoons butter, melted, divided
2 teaspoons McCormick® Pure Vanilla Extract
2 teaspoons McCormick® Ground Cinnamon, divided
1/2 teaspoon McCormick® Ground Nutmeg
3/4 teaspoon salt
1 cup chopped pecans
2 golden delicious apples, peeled and thinly sliced
Preheat oven to 350°F.
Cook sweet potatoes in water in a large saucepan until tender, about 20 minutes; drain.
Meanwhile, cook squash in another saucepan until tender, about 10 minutes; drain.
Combine 1/3 cup brown sugar, eggs, 2 tablespoons butter, vanilla, 1 1/2 teaspoons cinnamon, nutmeg, and salt. Reserve 1/4 cup mixture for squash.
In food processor, blend sweet potatoes with remaining egg mixture until smooth.
Spread in greased 13x9-inch baking dish, or 3-quart casserole. Top with pecans.
In food processor, blend squash with reserved 1/4 cup egg mixture.
Spread over pecan layer. Arrange apple slices on top of squash layer.
Combine 1/3 cup brown sugar and 1/2 teaspoon cinnamon.
Sprinkle over apples. Drizzle 4 tablespoons melted butter over top.
Bake 45-50 minutes, or until set in the center.
Let stand 10 minutes before serving.
Per One Serving: About 299 Calories, Fat 14g, Protein 4g, Carbohydrates 38g, Cholesterol 68mg, Sodium 220mg, Fiber 4g
Recipe from McCormick® - Spices & Seasonings - www.mccormick.com/