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Sweet Potato and Apple Crisp Recipe

Sweet Potato and Apple Crisp Recipe

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Ingredients

6 tablespoon unsalted butter 

6 larges Golden Delicious apples (or 3 Golden Delicious & 3 Bosc pears) 

1 lemon, cut in half 

5 large sweet potatoes, peeled and cut in medium-size chunks 

1 cup dark muscovado sugar 

Salt and freshly ground black pepper to taste

Crisp Topping: 

3/4 cup dark muscovado sugar 

3/4 cup all-purpose flour 

6 tablespoons unsalted butter, chilled and cut in small pieces 

3/4 cup whole pecans, broken into quarters  

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India Tree Dark Muscovado Sugar - 2.8-lb Tub
$24.95
Caputo Italian Gluten Free Flour
$19.95
Peppercorns - Black Tellicherry
$34.95
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Directions

Sweet Potato and Apple Crisp Recipe

instructions:

#1: Preheat oven to 375 degrees F.

#2: Rub the inside of a large casserole or gratin dish with 1 tablespoon of the butter.

#3: Peel apples with a non-swivel French peeler and rub outsides with the lemon halves. If not using right away drop into acidulated water. - Cut apples in half then core and slice into 1/2-inch wedges. Cut wedges in half and place in casserole.

#4: Add sweet potatoes, remaining butter, brown sugar, salt and pepper.

#5: Toss to mix then bake, uncovered 20 minutes.

#6: Meanwhile, make crisp topping: in a medium bowl, mix sugar and flour.

#7: Add butter and rub between fingers until mixture resembles large flakes. Stir in pecans.

#8: Sprinkle over sweet potato mixture and bake 30 minutes longer or until very tender and topping is nicely browned.




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