Recipe: Cinnamon-Glazed Sweet Potato and Apple Bake (with butternut squash and pecans)

CINNAMON-GLAZED SWEET POTATO AND APPLE BAKE
"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."



2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds butternut squash, peeled and cubed
2/3 cup light brown sugar, divided use
3 large eggs, beaten
6 tablespoons butter, melted, divided use
2 teaspoons McCormick Pure Vanilla Extract
2 teaspoons McCormick Ground Cinnamon, divided use
1/2 teaspoon McCormick Ground Nutmeg
3/4 teaspoon salt
1 cup chopped pecans
2 golden delicious apples, peeled and thinly sliced

Preheat oven to 350 degrees F. Grease a 13x9-inch baking dish or 3-quart casserole.

Cook sweet potatoes in water in a large saucepan until tender, about 20 minutes; drain. Meanwhile, cook squash in another saucepan until tender, about 10 minutes; drain.

Combine 1/3 cup brown sugar, eggs, 2 tablespoons butter, vanilla, 1 1/2 teaspoons cinnamon, nutmeg, and salt. Reserve 1/4 cup mixture for squash.

In food processor, blend sweet potatoes with remaining egg mixture until smooth. Spread in prepared baking dish or casserole. Top with pecans.

In food processor, blend squash with reserved 1/4 cup egg mixture. Spread over pecan layer. Arrange apple slices on top of squash layer.

Combine 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle 4 tablespoons melted butter over top.

Bake 45-50 minutes, or until set in the center. Let stand 10 minutes before serving.

Makes about 12 servings (2/3 cup each)
Source: McCormick