Praline Sweet Potatoes and Apples
Indulge in the perfect balance of sweetness and warmth with this Praline Sweet Potatoes and Apples recipe—an irresistible combination of tender sweet potatoes and crisp apples, baked to caramelized perfection under a buttery brown sugar glaze. Infused with comforting notes of cinnamon, nutmeg, and vanilla, and topped with crunchy, toasted pecans, this dish is a decadent twist on classic fall flavors. Ideal as a stunning Thanksgiving side or a cozy autumn treat, it’s easy to prepare with just 20 minutes of prep time, making it a crowd-pleaser for any holiday feast or family dinner. Each bite offers a harmonious blend of sweet, nutty, and creamy textures that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 3 large sweet potatoes
- 3 medium apples
- 4 tablespoons unsalted butter
- 0.5 cup brown sugar
- 3 tablespoons heavy cream
- 0.5 cup chopped pecans
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick cooking spray and set it aside.
Peel the sweet potatoes and cut them into 1/2-inch thick slices. Wash and core the apples, and slice them into 1/2-inch wedges.
In a large mixing bowl, combine the sweet potato slices and apple wedges. Sprinkle the cinnamon, nutmeg, and salt over the mixture. Toss gently to coat evenly.
Arrange the sweet potato and apple mixture evenly in the prepared baking dish.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Cook, stirring constantly, for about 2 minutes until the mixture is smooth and combined.
Remove the butter mixture from the heat and stir in the vanilla extract.
Pour the butter mixture evenly over the sweet potatoes and apples in the baking dish.
Sprinkle the chopped pecans evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the topping is golden and bubbling.
Remove the dish from the oven and let it cool for 5-10 minutes before serving. Enjoy this decadent and comforting dish!
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 154.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
