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Bourbon-Glazed Sweet Potato, Apple, and Pecan Gratin
 

3 lb. sweet potatoes, pricked  3 Golden Delicious apples, peeled, cored, and sliced  3 T fresh lemon juice  1 cup pecan pieces  4 T butter  1/3 cup firmly packed light brown sugar  1/3 cup honey  2 T bourbon  1 t ground cinnamon  ¼ t ground ginger  Preheat oven to 400º F. Butter 13x9-inch gratin dish. Bake 3 lb. sweet potatoes on oven rack 45 minutes, or until tender. Let cool, peel, and slice ¼ inch thick on diagonal.  In bowl, toss 3 sliced apples with 3 T lemon juice. Arrange sweet potatoes and apples, overlapping slices, in gratin dish. Sprinkle with 1 cup pecan pieces.  In small saucepan, combine ½ stick butter, 1/3 cup brown sugar, 1/3 cup honey, 2 T bourbon, 1 t cinnamon, and ¼ t ground ginger and simmer over medium heat, stirring, until sugar is dissolved. Spoon glaze over gratin.  Roast gratin in 400º F. oven, basting occasionally with glaze in pan, 30 minutes, or until apples are tender. Remove. Preheat broiler. Place dish in broiler, about 4 inches away from heat source, and broil until top is golden, about 1 minute. Serve from dish. Makes 8 servings

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.