Makes 12 servings

This fall-friendly recipe makes a scrumptious finale to a fine meal.

How to Make It

Step 1

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.

Step 2

Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.

Step 3

Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.

Step 4

Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.

Step 5

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.

Step 6

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.

Step 7

Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.

Ratings & Reviews

LorieV's Review

November 22, 2010
Made this recipe for the past 6 years and it is a big hit. It is very easy to make. I have added more apples to the recipe but it makes more liquid so I cut down the OJ to balance out. My 9 year old likes cutting the leaves out and decorating the top. I would highly recommend.