Baking Apples variety for side dish

I am making whiskey glazed sweet potatoes for Thanksgiving. The recipe calls for crisp apples (the apples and sweet potatoes will be baked along with a whiskey glaze that includes whiskey (I am using bourbon), pecans, agave syrup, butter, salt, cinnamon, and cayenne pepper. The problem is, the recipe doesn't specify what type of apples to use. What variety of apple would you recommend that bakes well with sweet potatoes? Thanks so much. http://www.foodnetwork...

Posted by: MoiAussi
November 20, 2012

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5 Comments

5 Comments

mainecook61 November 21, 2012

Macouns are out of season, unless they are coming from cold storage. Macs get mushy. Does your store have Idareds? Empires? Cortlands would be a good baking choice, also

brewgirl November 21, 2012

Macouns, Cortlandt, Granny Smith would all likely hold up the best. Winesaps also hold up pretty well without going mushy.
Honeycrisps let off a lot of juice, so it's something to keep in mind based on what you're going for (I wouldn't do pie with those unless you cooked down some of the juice let off after you sugared the apples and added it back, because it could be too much liquid otherwise). If you need more liquid, those will be good, but will add a lot of sweetness (so taste before adding too much sugar).

Sue A. November 21, 2012

Here is a link to a great chart to reference that lists the different apple types and their suggested uses.

http://www.preparedpantry.com/applereferencechart.aspx

jsdunbar November 21, 2012

I would use Granny Smith or Macintosh for a good crisp baking apple.

Amanda H. November 20, 2012

Well, a Granny Smith is nice and crisp, and it's also quite tart, which might be a nice contrast to the sweet potatoes. I also like macoun, which is crisp but less tart. You could also try Honey Crisp. Good luck!

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