Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust
Photo by Scott Phillips

Ingredients

  • 2 Tbs. plus 2 tsp. bourbon
  • One 2- to 3-inch cinnamon stick
  • 1 cup heavy cream
  • 3 to 3-¼ lb. sweet potatoes (about 3 large)
  • 2 Tbs. finely chopped fresh parsley
  • 1-1/3 cups fresh breadcrumbs
  • Kosher salt
  • + 6 more ingredients
    • Eight ¼-inch-thick slices fresh ginger, unpeeled and crushed
    • 1-½ tsp. pure vanilla extract
    • 2 whole star anise
    • 2 oz. (4 Tbs.) unsalted butter; more for the pan
    • 4 oz. toasted and very finely chopped pecans (1 cup)
    • 1-¾ lb. Granny Smith apples (about 3 large), peeled, quartered, cored, and thinly sliced

Position a rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork and bake them on the sheet until completely tender when pierced with a fork, 55 to 60 minutes. Let rest until cool enough to handle. M...

View full recipe at Fine Cooking

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