Ingredients
5 medium sweet potatoes (about 2-1/2 pounds), peeled4 large apples, peeled7 tablespoons maple syrup, divided6 tablespoons butter, divided1/2 cup coarsely chopped pecans2 tablespoons cornstarch1 tablespoon grated orange zest1 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground nutmeg3 tablespoons orange juiceTOPPING:1 cup packed brown sugar1 teaspoon ground cinnamon3 tablespoons cold butter1 cup chopped pecans
Preparation
Cut sweet potatoes and apples into 1/4-in. slices. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat. Cover and simmer for 3-4 minutes or until crisp-tender; drain. Place in a greased 13x9-in. baking dish; set aside.
In a large skillet, saute apples in 2 tablespoons syrup and 2 tablespoons butter for 4-5 minutes or until crisp-tender. Layer over sweet potatoes; sprinkle with pecans.
In a small bowl, combine the cornstarch, orange zest, cinnamon, salt and nutmeg. Melt remaining butter; whisk in orange juice and remaining syrup. Stir into cornstarch mixture until well blended. Pour over pecans.
In a small bowl, combine brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over the casserole. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly.
