Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that's sure to become a new holiday tradition.
15m
PREP TIME
1hr 20m
COOK TIME
299
CALORIES
11
INGREDIENTS
Servings: 12 (2/3 cup)
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- 1 1/2 pounds butternut squash, peeled and cubed
- 2/3 cup packed light brown sugar, divided
- 3 eggs, beaten
- 6 tablespoons butter, melted, divided
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
- 3/4 teaspoon salt
- 1 cup chopped pecans
- 2 Golden Delicious apples, peeled and thinly sliced
INSTRUCTIONS
- 1 Cook sweet potatoes in water to cover in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender; drain
- 2 Preheat oven to 350°F. Mix 1/3 cup of the brown sugar, eggs, 2 tablespoons of the butter, vanilla, 1 1/2 teaspoons of the cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash
- 3 Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13x9-inch baking dish or 3-quart casserole. Sprinkle evenly with pecans
- 4 Puree squash with reserved 1/4 cup egg mixture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer. Mix remaining 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle with remaining 4 tablespoons butter
- 5 Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving
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