Apple Sweet Potato Pecan Dump Cake Recipes

PECAN TOPPED SWEET POTATO APPLE BAKE

Steps:

• Cut sweet potatoes into thin slices. In a large bowl, combine the sweet potatoes, pie filling, butter and cinnamon. Transfer to a greased 1-1/2-qt. baking dish., In a small bowl, combine the topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

TWICE-BAKED APPLE-PECAN SWEET POTATOES

Steps:

• Wash sweet potatoes and pierce each one a few times using a sharp knife. Place in a microwave oven and cook for 6 minutes.
• Preheat the oven to 225 degrees F (110 degrees C).
• Carefully remove sweet potatoes from the microwave oven and wrap each in aluminum foil. Place pecans on an oven-proof plate.
• Place sweet potatoes in the back of the preheated oven and pecans in the front. Bake until pecans are toasted, 15 to 30 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add apple, raisins, and cranberries and cook for 3 minutes. Stir in brown sugar, cinnamon, and nutmeg and cook 1 minute more. Remove from heat.
• Remove sweet potatoes from oven and let sit for 15 to 20 minutes. Leave oven on.
• Cut sweet potatoes in half lengthwise, scoop pulp into a large bowl, and mash using a potato masher. Add apple mixture and stir until blended. Spoon mixture into sweet potato shells and top with pecans. Place onto a baking sheet.
• Bake in the hot oven for 20 to 30 minutes.

SWEET POTATO APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Coat 9x5-inch loaf pan with cooking spray.
• In bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; reserve.
• In small separate bowl, combine apple and raisins; toss with 2 T. of the flour mixture; set aside.
• On medium speed, beat butter and brown sugar until combined. On medium-low speed, beat in eggs and potatoes until blended. (Mixture may look curdled.).
• On low speed, alternately beat in reserved flour mixture with apple cider until blended.
• Stir in reserved apple mixture. Transfer to loaf pan and bake for 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool on rack in pan for at least 10 minutes, then carefully transfer from pan to rack and cool completely.