Mashed sweet potatoes and apples are topped with a cardamom-accented brown sugar and pecan topping in this creative holiday side dish.
15m
PREP TIME
50m
COOK TIME
282
CALORIES
9
INGREDIENTS
Servings: 8
Ingredients
- 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® All Natural Pure Vanilla Extract
- 2 teaspoons McCormick Gourmet™ Organic Ground Cardamom
- 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
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 30 minutes or until lightly browned and heated through
NUTRITION INFORMATION
(per Serving)
Double Chocolate Kissed Gingerbread Thumbprint Cookies
![double_chocolate_kissed_gingerbread_thumbprint_cookieseleven10776_2000x1125_jpg]( "double_chocolate_kissed_gingerbread_thumbprint_cookieseleven10776_2000x1125_jpg")
