Why choose between sweet potato or apple pie when you can have it all?
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume2 ounces sliced almonds3 ounces unsalted butter, melted1 teaspoon Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume1/4 teaspoon ground white pepper1 ounce tapioca starch , such as Bob's Red MillIn a medium heatproof bowl, combine all-purpose flour, salt, cinnamon, and five-spice powder.In the same blender, combine granulated sugar, brown sugar, and thyme.
Pour melted butter over flour mixture. Using a flexible spatula, thoroughly mix until no dry flour remains and a damp, crumbly meal has formed, about 1 minute. Set aside.In a 1-gallon zipper-lock bag, combine brown sugar, salt, cinnamon, five-spice powder, and white pepper. Peel, quarter, and core apples. Slice each quarter lengthwise into 1/2-inch thick wedges . Add sliced apples to bag, seal, and shake until coated. Macerate at room temperature, flipping the bag occasionally to distribute the syrup, until apples have lost a third of their volume, at least 3 hours. The apples can be held up to 8 hours in the refrigerator.
Meanwhile, peel then quarter sweet potatoes lengthwise. Slice each quarter crosswise into 1/2-inch thick wedges . Place sweet potatoes in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low to maintain a simmer. Cook until sweet potatoes are tender enough to be pierced with a knife, but not completely cooked through, about 5 minutes. Drain sweet potatoes and run under cold water until cooled to stop cooking. Set aside to let cool to room temperature, about 15 minutes.
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