I first made this recipe for Thanksgiving in 1998 at Jerry and Susan's.
Of course you can make this anytime of the year.
Preparation Time: 30 minutes
Start to Finish Time: 30 minutes
3 pounds sweet potato, peeled and cubed
3 apples (can use canned apple slices)
3 Tablespoons flour
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/4 teaspoon freshly ground pepper
1/4 cup heavy cream, can use evaporated milk
1/4 cup pecans, chopped
Fill a large pan with water, bring to boil, add sweet potatoes and cook until they can be poked with a fork. Drain the water and then smash them using a potato masher.
Butter a 2 quart shallow baking dish and place the sweet potatoes inside.
Peel, core and slice the apples into wedges. Microwave on high for 1-2 minutes to slightly soften in a separate dish. Arrange the apple slices on top of the sweet potatoes.
Combine flour and brown sugar; cut in the butter with 2 knives or a pastry blender. Add pepper, cream and nuts and combine with a fork.
Spread this mixture on top of the sweet potatoes and apple slices in the baking dish.
Place on top shelf of a 400 degree oven for about 30 minutes or until topping bubbles.
Serving Ideas: Serve it right in the casserole dish you cooked it in.