This dish is nothing like the marshmallow-topped Thanksgiving sweet potato casserole of old. Sautéed apples, a crunchy pecan crust, and spicy mashed sweet potatoes make for a sophisticated update.
For more side dish recipes visit The Guide to Thanksgiving Dinner.
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Make Ahead Tips
You can bake and mash the sweet potatoes and make the crumb topping a day ahead (cover both and refrigerate). Bring the potatoes and crumb topping to room temperature before assembling the dish. You can also assemble and refrigerate for up to 8 hours before baking. Return to room temperature before baking.
I have made this for several holiday dinners and it is always requested. Easy to make and comes out wonderful every time!
I've been looking at this recipe for 2 years and was afraid to make (too rich). Made it for thanksgiving yesterday and it was delicious! I baked the sweet potatoes the day before to make it easier. The flavors were a great combination & loved the crunch of the pecans (but did only use 1/2 cup). Dinner guests were impressed, as was my husband!
Awesome blending of flavors but not for fussy eaters. The Star Anise is distinctive and the bourbon is just the right amount. The apples are terrific as is the crust. Save it for people who can appreciate it. I loved it!
I've made this several years in a row for Thanksgiving and it always gets rave reviews. This year I used apple jack as we didn't have any bourbon. I think the reviewer that thought it was too "boozie" tasting probably didn't have it cooked down well enough.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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