Roasted Apples And Sweet Potatoes In Honey Bourbon Glaze Recipes

ROASTED APPLES AND SWEET POTATOES IN HONEY-BOURBON GLAZE

Steps:

• Heat oven to 400°F. Prick sweet potatoes with fork; place on ungreased cookie sheet. Bake 1 hour or until almost tender. Cool 45 minutes. Peel potatoes; cut into 1/3-inch wedges.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, toss apples and lemon juice. In baking dish, arrange potatoes and apples in alternating layers. Pour lemon juice from bowl over potatoes and apples.
• In 2-quart saucepan, mix brown sugar, honey, butter, bourbon, cinnamon, salt and ginger. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Brush potatoes and apples with glaze that collects in bottom of dish; sprinkle pecans over top. Roast 14 to 15 minutes longer or until apples are golden brown and tender.

HONEY GLAZED SWEET POTATO AND APPLE CASSEROLE

Steps:

• Roast potatoes in 400 oven for 40-50 minutes, until firm/tender.
• Cool.
• Peel potatoes and cut them into 1/4 inch thick slices.
• Peel, halve and core apples.
• Cut apples into 1/4 inch thick wedges and toss into a bowl with the lemon juice.
• Grease a 3-3 1/2 quart casserole with 1 Tbsp of the butter.
• In a microwave safe bowl, combine honey, remaining butter, apple juice concentrate, allspice and salt.
• Heat on high for 1 minute or until butter melts.
• Stir to combine.
• Heat oven to 375.
• Cover bottom of casserole with potato slices.
• Top with a layer of apple slices.
• Drizzle with half of the honey mixture.
• Alternately arrange potato and apple slices on top, overlapping to fit.
• Drizzle with remaining honey mixture.
• Using a bulb baster, baste with honey mixture in bottom of casserole several times during baking.
• Bake 40 minutes or until apples are tender.
• Turn on broiler.
• Broil 4-6 inches from heat sorce 2 minutes or until edges of apples are golden.

SWEET POTATOES & APPLE CASSEROLE WITH A HINT OF BOURBON

Steps:

• Combine all ingredients except those for topping in a large mixing bowl. Using electric mixer, beat until smooth.
• Spoon sweet potatoe mixture into a greased 2-quart casserole. Set aside.
• In a small mixing bowl, combine the brown sugar and flour. Using a pastry blender or a fork, cut in the butter until the mixture is the consistency of cornmeal. Stir in the toasted walnuts.
• Sprinkle topping over sweet potato casserole; drizzle with maple syrup. Bake at 350 degrees for 45 minutes, or until bubbly.

GLAZED APPLES AND SWEET POTATOES

Steps:

• Heat oven to 400°F. Place sweet potatoes on cookie sheet; prick with fork. Roast 1 hour or until almost tender. Let stand 45 minutes or until cool. Peel; cut into 1/3-inch-thick slices.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss apples and lemon juice. Arrange potatoes and apples alternately in baking dish. Pour remaining lemon juice in bowl over potatoes and apples.
• In 2-quart saucepan, stir together brown sugar, honey, butter, bourbon, cinnamon, ginger and salt. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Spoon glaze from bottom of dish over potatoes and apples. Sprinkle with pecans. Roast 14 to 15 minutes longer or until apples are browned. Spoon glaze over top before serving.