Roasted Apples and Sweet Potatoes in Honey Bourbon Glaze
5 large sweet potatoes
3 large tart apples (I use Granny Smith)
¼ cup fresh lemon juice
*2/3 cup firmly packed brown sugar
½ cup honey
*6 Tbsp. unsalted butter
*¼ cup bourbon
*1 tsp. ground cinnamon
*½ tsp ground ginger
½ tsp salt
2/3 cup coarsely chopped pecans
Prick sweet potatoes with a fork and bake in oven for one hour at 400 degrees F. (I went with popping them in the microwave for five – six minutes) Basically, you want them about two-thirds done. However you get there is up to you.
Peel and core apples. Slice into 1/3 inch thick wedges. Toss with lemon juice in a bowl.
Peel cooked potatoes. Slice into 1/3 inch slices.
Arrange apples and potatoes alternately in a 13 x 9 pan. They’ll be very tight – Almost vertical. (This tripped me up the first time. I laid them flat and was like I have all this left over.)
Pour remaining lemon juice over potatoes and apples.
Combine brown sugar and next six ingredients in a saucepan, stirring well.
*Now here’s where I had an issue. The first time I made this, I thought the syrup was a little too sweet. I wanted a little more of the spice and honestly the butter. This year I cut back on the brown sugar to ½ a cup added an extra splash of bourbon and a few extra dashes of cinnamon and ginger and an extra pat of butter. Nobody else could tell the difference, but hell, they hadn’t had it in a year so….
Back to our regularly scheduled program…
Bring to a boil over medium heat, stirring occasionally. Boil 2 minutes or until slightly thick. (This happened very fast for me nowhere near two min.)
Pour glaze over potatoes and apples. Bake uncovered at 400 degrees F. for 30 minutes.
Remove from oven, baste with glaze in bottom of dish. Sprinkle with nuts. Bake 10to 15 minutes or until apples look roasted. (I have no idea what an apple looks like when roasted so I went with the cut with the fork blow on it and does it taste done test.) Baste before serving.
*Here’s another little tidbit. I make this the day before. Take it out after the thirty minutes. And cook the rest of the way the day of. Works fabulous. And is so so so good.
Hey Evyn! Hope you have been having a good time away from the norm. I say this with MUCH sincerity…. I just hope that whatever it is keeping you from home is not bad, or that at the very least you can find a way to find some solace in what you are dealing with.
I HATE being away from home, my kitchen, my bed, my man (if he is not with)… Anyway, I find comfort in being in MY PLACE, with MY things, MY kitchen, My bed, MY bathroom, etc. I am sure all readers would agree that no matter HOW nice it is to get away from time to time, that we all miss what is HOME. I hope you have at least a taste of that where you are now.
I know to some that it may seem strange I write this message here, on a recipe, but for ME, THIS IS HOME!!! The way you write out your recipes is the way I cook…the way I had to learn to cook! I kinda watched, then did it myself, and OH GODESS FORGIVE ME!!! I may have changed my grand, maybe even Great Grandma’s recipe because I just knew there was a way to…not improve, but maybe? enhance??? I am a bit buzzed, so please forgive, but I saw your post, so I had to pursue… YOU NEED TO POST MORE RECIPES 🙂
Just know I appreciate all you do. Thank you for your stories, recipes, talking about your day… I enjoy it all!
PLEASE KEEP AT IT! In whatever form you need, I will read/be here 🙂 Much love xoxoxo Sheila
Thank you, Sheila! Actually, it was all good. I took my parents to Portland Oregon to visit the Grandbabies. They are both 80 years old and have some health issues so it was a lot of work for me, but it was worth it. And I’m like you, being away from home is difficult, but I had an apartment as opposed to a hotel room so that made it much easier. Thank you so much for your kind words. Recipes. you are right and they are coming soon. I’ll post at least two more with my next update.