Serves 8

Ingredients

3 pounds sweet potatoes (about 4 large)
½ cup slivered almonds
½ cup walnut pieces
6 Tbsp. unsalted butter, plus 2 Tbsp for greasing the dish
2 Tbsp. olive oil
1-1/4 cup Nobel Tonic maple syrup or Bliss maple syrup (brown rice syrup can be substituted in equal portion)
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. white pepper
1/2 tsp. kosher salt
2 cups apples, peeled, cored, and sliced into 1-inch pieces

Directions

Place the potatoes in aluminum foil, shiny side out and coat with olive oil. Season with salt and white pepper, add 2 tablespoons of butter and wrap tightly. Do not pierce the potatoes. Bake for 45 minutes to 1 hour at 375°F.  When you can easily “pinch” the potatoes and they offer no resistance, they are done. Open foil and let cool.

In a sauté pan over medium heat, add the slivered almonds and walnuts and roast them until they become fragrant.  Once the nuts display good color and aroma, add the 4 tablespoons of butter, the maple syrup and all of the spices.  Bring to a simmer and cook for approx. 5 minutes, or until the syrup has reduced to half of its original volume.

Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 x 8-inch baking dish with the 2 remaining tablespoons of butter. Arrange the sweet potatoes and apples in a decorative pattern. Pour the maple and nut mixture over the potatoes and apples.

Bake for 30 minutes. Serve piping hot.