Categories: Casserole, Side Dish, Sweet Potatoes

Ingredients

• 4 large sweet potatoes, baked until soft and peeled (or two 15.5 oz. cans sweet potatoes, drained)
• 1/3 cup unsalted butter, melted
• 1/3 cup firmly packed light brown sugar
• 1/3 cup dark corn syrup
• 1 tablespoon brandy
• 1 teaspoon ground cinnamon
• ground nutmeg, a pinch
• 2 medium apples, peeled, cored, and sliced 1/4-inch thick

Directions

1. Make it now: in the bowl of an electric mixer, beat together the sweet potatoes, 2 tablespoons of the butter, the brown sugar, corn syrup, brandy, cinnamon, and nutmeg at medium speed, until smooth.

2. Coat the inside of a 9-inch baking dish with nonstick cooking spray.

3. Spread half of the sweet potato mixture in the dish; top with a layer of apples, then the remaining sweet potato mixture.

4. Cover the sweet potatoes with the remaining apple slices, arranging them in an artful pattern.

5. Brush the top of the apples with the remaining butter, completely coating the apples so they don’t discolor.

6. Cover and refrigerate for up to 4 days or freeze for up to 1 month.

7. Bake it later: defrost the casserole in the refrigerator overnight, if necessary.

8. Preheat the oven to 350°; allow casserole to come to room temperature for about 30 minutes.

9. Bake for 30-40 minutes, until the apples are golden brown; serve hot.

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