We love sweet potatoes in our house. We especially love this sweet potato-apple dish. My mother-in-law started this dish, but I’ve changed it a bit. Her version has cranberries, and while I love cranberries, they aren’t always readily available. I normally just make it with the potatoes and apples, but this past few times I’ve added in the pecans. It’s like a nice fall evening in your mouth. (I even made myself laugh with that one)
I just wanted y’all to see my awesome photography and photo styling skills. Maybe I should start a new hobby.
Ingredients
- 3 large sweet potatoes
- 2 apples (I use Gala apples, but you choose what you like best)
- 1/4 cup brown sugar
- 3 TBSP stick butter (the real stuff, not margarine and not in a tub)
- 3-4 TBSP pecan pieces (optional)
- sprinkles of cinnamon
- sprinkles of nutmeg (optional)
Instructions
- Preheat oven to 400 degrees. Rinse sweet potatoes.
- Leaving the skin on, cut sweet potatoes and apples into cubes. Place into a 8x8 baking dish. Cut butter into thin pats and place in with the potatoes and apples. Be sure to stick some in the middle. Sprinkle the brown sugar and spices over the top and lastly, top with pecans.
- Cover your dish with aluminum foil and cook for 45-50 minutes.
I know, I know. It’s not Tex-Mex or Mexican food. Pick your jaw up off the ground.