Sweet Potato-Apple Cobbler

Ingredients

• 0.3 cup firmly brown sugar dark packed
• 0.5 cup butter divided
• 3 tablespoons flour all-purpose
• 2  granny smith apples peeled thinly sliced
• 0.5 cup granulated sugar 
• 2 teaspoons granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 1.5 cups orange juice 
• 1 cup pecans toasted chopped
• 15 ounce piecrusts refrigerated
• 0.3 teaspoon salt 
• 4 medium size sweet potatoes 

Equipment

• baking sheet
• oven
• baking pan
• aluminum foil
• cookie cutter
• microwave
• measuring cup
• cutting board

Directions

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