Bourbon-Glazed Sweet Potato, Apple, and Pecan Gratin


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You can prepare this gratin in stages in advance: Bake, peel, and slice the sweet potatoes a day or two ahead of time. Then assemble and bake the gratin the day of serving. Baking the potatoes in the microwave oven, according to the manufacturer's instructions, would be time-efficient, too.

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  • 3 lbs. sweet potatoes, pricked
  • 3 Golden Delicious apples, peeled, cored, and sliced
  • 3 Tbs. fresh lemon juice
  • 1 C. pecan pieces
  • 1/2 stick (4 Tbs.) butter
  • 1/3 C. firmly packed light brown sugar
  • 1/3-C. honey
  • 2 Tbs. bourbon
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger

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Preheat oven to 400 degrees F. Butter 12- by 9-inch gratin dish. Bake 3 lbs. sweet potatoes on oven rack 45 minutes, or until tender. Let cool, peel, and slice 1/4 inch thick on diagonal. (Leave oven on.) In bowl, toss 3 sliced apples with 3 Tbs. lemon juice. Arrange sweet potatoes and apples, overlapping slices, in gratin dish. Sprinkle with 1-C. pecan pieces. In small saucepan, combine 1/2 stick butter, 1/3-C. brown sugar, 1/3-C. honey, 2 Tbs. bourbon, 1-tsp. cinnamon, and 1/4-tsp. ground ginger and simmer over medium heat, stirring, until sugar is dissolved. Spoon glaze over gratin. Roast gratin, basting occasionally with glaze in pan, 30 minutes, or until apples are tender. Remove. Preheat broiler. Place dish in broiler, about 4 inches away from heat source, and broil until top is golden, about 1 minute. Serve from dish. Makes 8 servings

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