Cinnamon-Glazed Sweet Potato and Apple Bake

 Description:

2 lbs. sweet potatoes, peeled and cubed
1 1/2 lbs. butternut squash, peeled and cubed
2/3 cup packed light brown sugar, melted, divided
3 eggs beaten
6 Tbsp. butter, melted, divided
3 tsp. Sweet Vanilla Powder (#1535)
2 tsp. Saigon Ground Cinnamon (#3626), divided
1/2 tsp. Nutmeg, Ground (#1010)
3/4 tsp. salt
1 cup chopped pecans
2 Golden Delicious apples, peeled, cored and thinly sliced
Cook sweet potatoes in water in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender. Drain.
Preheat oven to 350 F. Mix 1/3 cup brown sugar, eggs, 2 Tbsp. butter, Vanilla Powder, 1 1/2 tsp. cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.
Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13" x 9" baking dish or 3 qt. casserole dish. Top with pecans.
Puree squash with reserved 1/4 cup egg micxture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer.
Mix 1/3 cup brown sugar and 1/2 tsp. cinnamon. Sprinkle over apples. Drizzle 5 Tbsp. melted butter over top.
Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.
Yield: 12 (2/3 cup) servings

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