Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze
Adapted from a 2008 Southern Living magazine recipe.
Ingredients
-- 1/2 tsp ground ginger
-- 1/2 cup honey
-- 3 apples (golden delicious, honey crisp)
-- 2/3 cup coarsely chopped pecans
-- 5 (about 5 lbs) large sweet potatoes
-- 1/4 cup fresh lemon juice
-- 6 tbsp unsalted butter
-- 2/3 cup firmly packed brown sugar
-- 1/2 tsp salt
-- 1 tsp ground cinnamon
-- 1/4 cup bourbon
Instructions
Wash sweet potatoes, and place on a baking sheet; prick with a fork. Bake at 400°F for 1 hour or until almost tender. Remove from the oven. Let stand 45 minutes or until cooled. Meanwhile, peel and core apples. Slice apples into 1/3" thick wedges; toss with some of the lemon juice in a bowl. Peel cooled sweet potatoes, and slice 1/3" thick. Arrange potatoes and apples alternately in a greased 13" x 9" baking dish. Pour remaining lemon juice over potatoes and apples. Combine brown sugar and the brown sugar, honey, butter, bourbon, cinnamon, and ginger in a saucepan, stirring well. Bring to a boil over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples. Bake, uncovered, at 400°F for 30 minutes. Remove from the oven; baste with glaze from the bottom of the dish, and sprinkle nuts across top. Bake for 14 to 15 more minutes or until apples look roasted. Baste with glaze again just before serving.
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