Ingredients
3 to 3-1/4 lb. sweet potatoes (about 3 large)
2 oz. (4 Tbs.) unsalted butter; more for the pan
4 oz. toasted and very finely chopped pecans (1 cup)
1-1/3 cups fresh breadcrumbs
2 Tbs. finely chopped fresh parsley
Kosher salt
1 cup heavy cream
Eight1/4-inch-thick slices fresh ginger, unpeeled and crushed
2 whole star anise
One2- to 3-inch cinnamon stick
2 Tbs. plus 2 tsp. bourbon
1-1/2 tsp. pure vanilla extract
1-3/4 lb. Granny Smith apples (about 3 large), peeled, quartered, cored, and thinly sliced
Fine Cooking
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2 oz. (4 Tbs.) unsalted butter; more for the pan
4 oz. toasted and very finely chopped pecans (1 cup)
1-1/3 cups fresh breadcrumbs
2 Tbs. finely chopped fresh parsley
Kosher salt
1 cup heavy cream
Eight1/4-inch-thick slices fresh ginger, unpeeled and crushed
2 whole star anise
One2- to 3-inch cinnamon stick
2 Tbs. plus 2 tsp. bourbon
1-1/2 tsp. pure vanilla extract
1-3/4 lb. Granny Smith apples (about 3 large), peeled, quartered, cored, and thinly sliced
Description
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.
Fine Cooking
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