6 large sweet potatoes

2 large Granny Smith Apples
1/2 cup butter
1 cup white sugar

1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

1 teaspoon allspice

1 teaspoon Chinese 5 Spice

1 teaspoon Kosher Salt

1/2 teaspoon Anise Seed
1 tablespoon vanilla extract

 

Topping:

Mix the sugars and spices in a container, set aside (I normally do this hours before).

Peel the sweet potatoes and cut them into thick slices. Peel the Apples and cut into large cubes (or slices).  Give both a quick rinse in a colander.

 

Combine apples, potatoes and sugar/spice mixture.

 

Melt the butter in a heavy skillet on medium high heat.

 

Add apple/potato/sugar/spice to butter.  Cover skillet, reduce heat to medium low and cook for about 90 minutes (or until potatoes are "candied"). They should be tender but a little hard around the edges. Also the sauce will turn dark.

 

Stir occasionally during the cooking, but be careful not to mash the potatoes.

 

Drain the sweet potatoes, then stir in the vanilla.

 

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix (you can prepare this while the potatoes are cooking and set aside).

 

Carefully transfer potatoes to a baking dish.  Sprinkle the topping over the sweet potato mixture.  Bake at 400 degrees for 15 minutes, until topping is crisp and lightly browned.