Cook sweet potatoes covered in water for about 20 min. or until tender. Drain. Cook squash covered in water for about 10 min. Drain.
Heat oven to 350. Mix 1/4 c. of brown sugar, eggs, 1 1/2 tsp. of the butter, vanilla, 1 1/2 tsp. of the cinnamon, nutmeg, and salt.
Puree cooked sweet potatoes with 1/4 of mixture in food processor until smooth. Puree cooked squash with other 1/4 of mixture until smooth. Spread sweet potatoes in a 9x13 in. baking dish coated with cooking spray. Sprinkle evenly with pecans. Spread squash over pecan layer. Arrange apple slices on top of squash layer. Mix remaining brown sugar and cinnamon. Sprinkle over apples. Drizzle with remaining butter.
Bake 45-50 min. or until center is set. Let stand 10 min. before serving.
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Originally Submitted
8/21/2013
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