This delicious treat is perfect if you are looking to try out a new side dish this holiday season; featuring layers that come alive with the flavors of vanilla, cinnamon and nutmeg
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- 1 1/2 pounds butternut squash, peeled and cubed
- 2/3 cup packed light brown sugar, divided
- 3 eggs, beaten
- 6 tablespoons butter, melted, divided
- 2 teaspoons McCormick® Pure Vanilla Extract
- 2 teaspoons McCormick Gourmet™ Cinnamon, Ground Saigon, divided
- 1/2 teaspoon McCormick Gourmet™ Nutmeg, Ground
- 3/4 teaspoon salt
- 1 cup chopped pecans
- 2 Golden Delicious apples, peeled and thinly sliced
- Cook sweet potatoes in water to cover in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender; drain
- Preheat oven to 350°F. Mix 1/3 cup of the brown sugar, eggs, 2 tablespoons of the butter, vanilla, 1 1/2 teaspoons of the cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash
- Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13×9-inch baking dish or 3-quart casserole. Sprinkle evenly with pecans
- Puree squash with reserved 1/4 cup egg mixture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer. Mix remaining 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle with remaining 4 tablespoons butter
- Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving