One Last Apple Recipe

I know, Max, that we have barely scratched the surface of apple recipes, but enough is enough! Still I had to share this one, last apple recipe with you. Except for the addition of the apples, it is your basic sweet potato casserole that everyone makes for Thanksgiving. The difference here is the apples and the fact that the fruits are left in chunks and not mashed as is usual.

No, of course, the original recipe did not call for bourbon, but bourbon and sweet potatoes just go together like crackers and peanut butter. They are a natural mix. This recipe came from a cookbook out of New England, and you know that they do NOT use bourbon. Such a shame too.

Apple Sweet Potato Casserole:

6 sweet potatoes, baked and peeled
6 Granny Smith apples, peeled
1 stick butter
½ cup brown sugar
¼ cup maple syrup
Roughly chopped pecans
¼ cup bourbon

Use a fairly large casserole with lid, and grease well. Cut the potatoes and apples into small bite-sized pieces, mix, and put in the casserole. Pour the bourbon over the sweet potatoes and apples. Melt the butter and sugar in a small sauce pan. Add the syrup and pecans, and then pour over the top of the casserole. (Casserole can be fixed to this point up to a day early and held in the refrigerator. Allow to come to room temperature before baking the next day.) With cover on the casserole, bake for one hour at 350 degrees.

Serves 8 to 10 as a side dish. Reheats well in the microwave too.