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Mashed sweet potatoes and apples are topped with a cardamom-accented brown sugar and pecan topping in this creative holiday side dish.
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 large Granny Smith apples, peeled and cut into 1-inch cubes
2 tablespoons butter, softened
2 teaspoons McCormick® Pure Vanilla Extract
2 teaspoons McCormick Gourmet™ Cardamom, Ground
1/4 teaspoon salt
1/2 cup packed brown sugar
1/4 cup (1/2 stick) cold butter, cut up
1/2 cup chopped pecans
Preheat oven to 350°F. Place sweet potatoes and apples in large saucepan. Add cold water to cover 1 inch over sweet potatoes; bring to boil on high heat. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until tender. Drain well and return to saucepan. Add 2 tablespoons softened butter, vanilla, 1 teaspoon of the cardamom and salt; mash until well blended and smooth. Spoon into lightly greased 1 1/2-quart casserole dish.
Mix brown sugar, 1/4 cup cold butter and remaining 1 teaspoon cardamom in small bowl until coarse crumbs form. Stir in pecans. Sprinkle over sweet potato mixture.
Bake 30 minutes or until lightly browned and heated through.
(Amount per serving)