Sweet Potato-Apple Cobbler with a Bourbon Whipped Cream

Ingredients

4 medium-size sweet potatoes

2 Granny Smith apples, peeled and thinly sliced

1 1/2 cups orange juice

1/2 cup granulated sugar

1/4 cup firmly packed dark brown sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup butter or margarine, divided

1 cup chopped pecans, toasted

1 (15-ounce) package refrigerated piecrusts

2 teaspoons granulated sugar 

 

Preparation

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.
Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.
Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.
Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.
Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 piecrust, and place on pecans; gently roll piecrust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and piecrust.
Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.
Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.

 

Bourbon Whipped Cream

Ingredients

1 cup whipping cream

2 tablespoons granulated sugar

1 tablespoon bourbon

Preparation

Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form; stir in bourbon.