Cinnamon ~ Glazed Sweet Potato and Apple Bake


 

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.

2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds butternut squash, peeled and cubed
2/3 cup light brown sugar, divided
3 large eggs, beaten
6 tablespoons butter, melted, divided
2 teaspoons Pure Vanilla Extract
2 teaspoons Cinnamon , divided
1/2 teaspoon Ground Nutmeg
3/4 teaspoon salt
1 cup chopped pecans
2 golden delicious apples, peeled and thinly sliced

  Preheat oven to 350°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.
  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.

  In food processor, blend sweet potatoes with remaining egg mixture until smooth. Spread in greased 13 x 9  ~ inch Pyrex baking dish, or 3 ~ quart casserole. Top with pecans.

  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. Makes about 8 to 12 servings.