Search thousands of recipes reviewed by home cooks like you.

Cinnamon-Glazed Sweet Potato and Apple Bake

Cinnamon-Glazed Sweet Potato and Apple Bake

  • Prep

    35 m
  • Cook

    50 m
  • Ready In

    1 h 25 m
McCormick(R) Gourmet Collection(R)

McCormick® Gourmet Collection®

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F. 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.
  2. 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.
  3. In food processor, blend sweet potatoes with remaining egg mixture until smooth. Spread in greased 13x9-inch baking dish, or 3-quart casserole. Top with pecans.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

COGRANDMA4
7

COGRANDMA4

10/31/2005

What a wonderful recipe!! I omitted the squash and used only sweet potatoes but otherwise followed the recipe exactly and it was absolutely delicious! Way better than the usual candied sweet potatoes. Will most definitely make again.

TRACYLCORY
6

TRACYLCORY

11/28/2005

Excellent recipe. Not too sweet like many sweet potato casseroles. The only changes I made were to use more sweet potatoes and squash (maybe a half pound more of each) and less butter and brown sugar mix on top. This tastes great warm or cold.

Erika
4

Erika

4/18/2006

Very yummy and easy to make. I accidentally bought white yams instead of sweet potatoes and it came out just fine. It wasn't too sweet, and was a huge hit with the entire family!

More reviews