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Holiday Sweet Potato and Apple Bake

Contributed By: Marybeth | See all of Marybeth's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  3 Hours
  10 cup
Holiday sweet potatoes with a twist of pie! This will feed a crowd . They can be made a day or two before the big day and then reheated. Goes well in those leftovers sandwiches and makes a great addition to your turkey carcass soup if you have any left!
RECIPE INGREDIENTS
5 lbs sweet potatoes
5 granny smith apples (or other tart baking apple)
1/2 stick butter cubed
1/2 cup maple syrup
1/2 cup packed brown sugar
1 16 oz can frozen OJ concentrate(defrosted)
1 TBS pumpkin pie spice
Garnish with
Toasted chopped pecans (optional)
DIRECTIONS
Preheat oven to 350F.


Peal sweet potatoes and cut into large (2 inch) chunks.


Core Apples and cut into 1 inch chunks. Skin can be removed if you prefer.


Mix sweet potatoes and apples together with the pumpkin pie spice and place in a large casserole with a lid. (I use a large disposable foil pan that I cover with foil.)


Add the maple syrup and brown sugar, then pour defrosted OJ concentrate over top.


Dot the top with the butter cubes.


Cover with foil and bake at 350 for about 2 hours or until sweet potatoes are done to your liking. A knife will penetrate easily when they are done.


Stir occasional as they cook to distribute the sauce.


Top with the chopped toasted pecans before serving if desired.


These are even better when reheated the next day so they can be made ahead and then rewarmed to save your oven space on the big day!


Date Added: 10/05/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: shayne Reviewed: 11/17/2013
AWSOM!
WOULDN'T CHANGE A THING!
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