Cinnamon-Glazed Sweet Potato and Apple Bake

With an irresistible combination of sweet potatoes, apples, and butternut squash, this flavourful side dish is sure to become a holiday favourite.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Makes: 12 servings
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All You Need

  • 2 lbs (900 g) sweet potatoes, peeled and cubed
  • 1 1/2 lbs (675 g) butternut squash, peeled and cubed
  • 2 Golden Delicious apples, peeled and thinly sliced
  • 2/3 cup (150 mL) packed light brown sugar, divided
  • 3 eggs, beaten
  • 6 tbsps (90 mL) butter, melted, divided
  • 2 tsps (10 mL) McCormick Gourmet Organic Pure Madagascar Vanilla Extract
  • 2 tsps (10 mL) McCormick Gourmet Ground Cinnamon
  • 1/2 tsp (2 mL) McCormick Gourmet Ground Nutmeg
  • 3/4 tsp (3 mL) salt
  • 1 cup (250 mL) chopped pecans


  1. Cook sweet potatoes in water to cover in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender; drain

  2. Preheat oven to 350°F. Mix 1/3 cup of the brown sugar, eggs, 2 tablespoons of the butter, vanilla, 1 1/2 teaspoons of the cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash

  3. Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13x9-inch baking dish or 3-quart casserole. Sprinkle evenly with pecans

  4. Puree squash with reserved 1/4 cup egg mixture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer. Mix remaining 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle with remaining 4 tablespoons butter

  5. Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving


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