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Glazed Sweet Potatoes with Apples and Pecans
in Diana's Recipe Book
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Combine apples and sweet potatoes in this sweet and savory side dish that is perfect for a Thanksgiving dinner. There is only a small amount of butter in this recipe. The flavor comes from the apples, sweet potatoes, maple syrup and cider. The delicious crunch comes from the pecans.
Preparation time: 20 minutes
Cooking time: 30 minutes
6 medium sweet potatoes, peeled and cut crosswise into 3/4-inch slices
1 teaspoon salt
2 medium apples, peeled, cored and sliced 1/4-inch thick
4 tablespoons (1/2 stick/2 oz/56g) butter
1/4 teaspoon ground nutmeg
1/2 cup maple syrup
1/2 cup apple cider
1/2 cup coarsely chopped pecans
Nonstick cooking spray
Preheat oven to 400 degrees F (200 degrees C).
Bring 3 quarts of water to a boil in a large saucepan and add sweet potatoes and salt. Boil slices for 6 to 7 minutes, or until just tender. Remove sweet potatoes from the heat and with a slotted spoon transfer them to a 9 x 13-inch baking dish coated with nonstick cooking spray. Add apple slices and stir to combine.
In a small saucepan, combine butter, nutmeg, maple syrup and apple cider over medium heat. Stir and bring just to a boil, then remove from heat. Pour over sweet potato mixture and scatter with pecans.
Place in oven and bake 25 to 30 minutes, or until glaze thickens, sweet potatoes and apples are tender, and pecans turn light brown.
Makes 12 servings.
Per Serving: 186 calories, 1g protein, 30g carbohydrates, 7g fat, 3g fiber, 10mg cholesterol, 224mg sodium
|Date: November 9, 2005|