Sherried Sweet Potatoes and Apples
Elevate your holiday table or cozy weeknight dinner with this show-stopping recipe for Sherried Sweet Potatoes and Apples. This irresistible dish features layers of tender sweet potatoes and tart apples, bathed in a luscious brown sugar and maple syrup glaze infused with warm cinnamon, nutmeg, and a splash of sherry. Baked to golden perfection, the caramelized topping pairs beautifully with the natural sweetness of the ingredients, while optional chopped pecans add a delightful crunch. Ideal as a festive side dish or a comforting autumn treat, this recipe effortlessly balances sweet, savory, and spiced flavors in every bite. Perfect for sharing with family and friends, it’s a surefire crowd-pleaser destined to become a seasonal favorite.
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Recipe Information
Ingredients
- 4 medium-sized (about 2 pounds) sweet potatoes
- 3 medium-sized apples (such as Granny Smith or Honeycrisp)
- 4 tablespoons unsalted butter
- 1 cup light brown sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 cup sherry (sweet or dry)
- 0.5 teaspoon salt
- 0.5 cup, chopped pecans (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and slice them into 1/4-inch thick rounds.
Core the apples (peeling optional) and slice them into 1/4-inch thick wedges.
In a large oven-safe skillet or casserole dish, melt the butter over medium heat.
Stir in the brown sugar and maple syrup, cooking until the mixture becomes a smooth syrup, about 2 minutes.
Add the ground cinnamon, nutmeg, and salt to the syrup, stirring to combine.
Remove the skillet from the heat. Layer the sweet potato slices and apple wedges alternately in the syrup mixture, slightly overlapping each piece.
Pour the sherry evenly over the sweet potatoes and apples.
Cover the skillet or dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and gently baste the sweet potatoes and apples with the syrup in the dish. Return to the oven and bake uncovered for another 15 minutes, or until the sweet potatoes are tender and the top is lightly caramelized.
If desired, sprinkle chopped pecans over the top for added crunch and bake for an additional 5 minutes.
Remove from the oven and let cool for 5 minutes before serving. Enjoy warm as a delicious side dish.
Nutrition Facts
Calories |
5045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 1030.1 g | 375% | |
| Dietary Fiber | 126.7 g | 453% | |
| Total Sugars | 427.0 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1341 mg | 103% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1070 mg | 23% | |
*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.
