Does anyone know a recipe for sweet potatoes with molasses, pecans, and apples? sweet potato pieces not mashed

Answer 1

3 medium sweet potatoes or yams (1-1/2 lbs. or can use one 17 oz. can sweet potatoes)
2 Lg Granny Smith apples Coarsly chopped
12 C pecans corsely chopped
1/2 cup brown sugar, firmly packed
1/2 cup molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In a medium saucepan, cook raw sweet potatoes or yams in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Cut into 1/2" pieces(you should have 1-1/2 cups.) Set aside.
Preheat oven to 375F degrees.
In a large mixing bowl, toss sweet potatoes, apples, pecans, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt.
Pour sweet potato mixture into a baking dish.. Bake in 375F degree oven for 30 to 35 minutes.
Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired.

Answer 2

No molasses in this one, but maybe it'll get you by...

"Sweet Potato Apple Casserole" - Serves 6

1 1/2 lbs. sweet potatoes
3 apples; cored and sliced
3/4 cup orange juice
1/2 tsp. cinnamon
1/4 tsp. EACH allspice and nutmeg
2 tbsp. brown sugar
1/2 cup nuts; chopped

In medium saucepan, cook unpeeled potatoes in boiling water for about 20 minutes or until tender; drain.
Meanwhile, in a medium skillet heat apples and orange juice with spices. Cover and cook until apples soften, about 3-5 minutes.
Peel sweet potatoes; slice and place in casserole dish alternating apples and sliced potatoes. Sprinkle with brown sugar and nuts.
Microwave on HIGH 4-5 minutes.

SUGGESTION: go to http://allrecipes.com
Click on 'Ingredient Search', to the right of their Search button. There you can list the specific ingredients you're looking for, and maybe something will come through for you.

Answer 3

Tell you what, let's make this your own, don't mess with this recipe. When this baby's done, dice up your apples and pecans, throw in a fry pan on medium heat with 2Tbs. butter, spinkle a little sugar on them saute for about 10min. pour 1/2C of molasses in there and stir, need another pat of butter? throw it in. Pour this goodness over your pie and "Call it your Own"
Old-Fashioned Sliced SweetPotato Pie

Makes 8 servings

Ingredients:

pastry for a 9-inch double crust pie
3 medium-size SweetPotatoes (about 2 1/4 pounds total)
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon butter, cut into bits

Preparation:

Preheat oven to 425 degrees F. Line a 9-inch pie plate with 1 layer of pastry, set aside.

Wash, peel and cut SweetPotatoes into 1/4-inch slices. Combine 1 cup of water and the salt into a large saucepan. Add SweetPotato slices. Cover and bring to a boil over high heat. Reduce heat and simmer until SweetPotatoes are just barely tender when pierced, about 5 minutes. Drain slices, then rinse them with cold water until they are cool to touch. Drain slices well, transfer them to a large mixing bowl.

To SweetPotatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon SweetPotatoes into pastry-lined pie plate, dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the top to allow steam to escape.

Bake in 425 degrees F. oven until crust is browned and SweetPotatoes are tender when pierced, about 50 minutes. (If edges of crust start to brown too quickly, drape lightly with strips of foil. Cool pie on wire rack at least 1 hour. Serve warm or cool.