Recipe: Brandied Sweet Potato-Apple Gratin (make ahead)

BRANDIED SWEET POTATO-APPLE GRATIN

2 cans (15.5 ounces each) sweet potatoes, drained, or 4 large sweet potatoes, baked until soft, and peeled
1/3 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 tablespoon brandy
1 teaspoon ground cinnamon
Pinch of ground nutmeg
2 medium-size apples, peeled, cored, and sliced 1/4-inch thick

MAKE NOW:
In the bowl of an electric mixer, beat together the sweet potatoes, 2 tablespoons of the butter, the brown sugar, corn syrup, brandy, cinnamon, and nutmeg at medium speed, until smooth.

Coat the inside of a 9-inch baking dish with nonstick cooking spray. Spread half of the sweet potato mixture in the dish. Top with a layer of apples, then the remaining sweet potato mixture. Cover the sweet potatoes with the remaining apple slices, arranging them in an artful pattern. Brush the top of the apples with the remaining butter, completely coating the apples so that they don't discolor.

Cover and refrigerate for up to 4 days or freeze for up to 1 month.

BAKE LATER:
Defrost the casserole in the refrigerator overnight, if necessary.

Preheat the oven to 350 degrees F. Allow the casserole to come to room temperature for about 30 minutes.

Bake for 30 to 40 minutes, until the apples are golden brown. Serve hot.

Makes 6-8 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later by Diane Phillips