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Sweet Potato and Apple Crisp Recipe

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Directions

Sweet Potato and Apple Crisp Recipe

Serves 12

This recipe was recently given back to me by one of our loyal newsletter readers. Originally published in November, 1999 - early in the history of ChefShop.com (originally launched in 1997 as a content site on MSN called "Mauny's Kitchen on MSN", and then re-launched in 1999 as ChefShop.com - so this was our first online holiday) - Vivian has been making this recipe for her family every year for the past 20 years. In the process of many database revisions over the last 20 years, this recipe was lost to us. But, thanks to Vivian, we now have it back and we are re-publishing it here so others can enjoy it as well.

This dish is sweet enough to delight without overdoing it.  And its toasted pecan crispy topping adds just a bit of crunch.  You'll never reach for a can of candied yams again!

 

ingredients -sweet potatoes:

6 Tbs unsalted butter

6 large Golden Delicious apples (Vivian uses 3 apples and 3 bosc pears)

1 lemon - cut in half

5 large sweet potatoes - peeled and cut into medium-sized chunks

1 cup Dark or Light Muscovado Sugar

Sea salt and frushly ground Tellicherry Pepper to taste

 

ingredients - crisp topping:

3/4 cup Dark or Light Muscovado Sugar

3/4 cup all-purpose flour

6 Tbs unsalted butter - chilled and cut into small pieces

3/4 cup whole pecans - broken into quarters

 

instructions:

1. Preheat overn to 375 (f) degrees.  Rub the inside of a large casserole or gratin sidh with 1 TBS of cutter.

2. Peel apples (or apples and pears) with a peeler and rub the insides with the lemon half, or drop into acidulated (lemon) water.  Cut apple in half, then core and slice into 1/2-inch wedges. Cut wedges in half and place in casserole.

3. Add sweet potatos, remaining brown sugar, salt and pepper.  Toss to mix and then bake, uncovered, for 20 minutes.

4. Meanwhile, make the crisp topping:  in a medium bowl, mix the sugar and flour.  Add the butter and rub between your fingers until the mixture resembles large flakes.  Stir in pecan quarters.  Sprinke over partially-bakes sweet potato micture, and bake an additional 30 minutes or until potatoes are very tender and topping is nicely browned.

5. Serve.