Sweet potatoes and apples. Nothing more reminiscent of Fall than this combination… the light sweetness of the potatoes with the the tartness of the apples. This recipe is in my cookbook but I have tweeked it a bit by adding a crunchy topping. Browning the butter and adding the salt to the raisin bran is transforming. Never had a cereal taste so good! It is magic!
THINKING THANKSGIVING - Sweet Potato Apple Casserole
- 4 1/2 LBS SWEET POTATOES
- 1 LARGE GRANNY SMITH APPLE peeled and cored
- 6 TBS BUTTER
- 1/4 CUP DARK CORN SYRUP
- 1/4 CUP LIGHT BROWN SUGAR
- 2 TBS BOURBON
- 1 TSP CINNAMON
- FRESHLY GRATED NUTMEG
- 3/4 TSP SALT
- 2 CUPS RAISIN BRAN
- 1/2 TSP SALT
- 3 TBS BUTTER
- Preheat oven to 375 degrees. Bake the sweet potatoes for approximately 1 hour or until tender when squeezed or pierced with a knife. Cool slightly
- Meanwhile, in food processor fitted with grating blade, shred apple. Remove and set aside.
- Remove skins from potatoes and discard. In food processor fitted with steel blade, process potato pulp, butter, corn syrup, brown sugar, bourbon, cinnamon, nutmeg, and salt. Purée until smooth, scraping down side of bowl as necessary.
- Butter a 3-quart flat cssserole or gratin dish. Spread half of the puréed potato mixture in prepared dish. Add shredded apple followed by remaining potato mixture.
Topping and Finish:
- Lightly crush raisin bran. Toss with salt. Melt butter, stir and simmer gently until browned. Pour over raisin bran and toss to distribute evenly. Use as topping over casserole.
- Bake at 375 until hot....about 30 minutes.
- Unlike white potatoes, sweet potatoes should never be baked above 375 degrees. It changes the starch structure
- Sweet potatoes can be processed in the food processor, white potatoes cannot.
- Brown butter makes everything better.
- If mixture is too stiff, add more bourbon!
- Can do up to 5 days ahead and refrigerate. Or, do ahead and freeze. Always add the topping when ready to bake.