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Chef with red wine glass


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.

Nutritional Information:
Per One Serving: About 299 Calories, Fat 14g, Protein 4g, Carbohydrates 38g, Cholesterol 68mg, Sodium 220mg, Fiber 4g

Recipe from McCormick® - Spices & Seasonings -

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