1 stick unsalted butter, cut into pieces and chilled
3 tablespoons heavy cream
3 tablespoons raw sugar
Mix together sugars, cornstarch, and spices until evenly combined. Toss with apples and let sit 15 minutes or until water starts to pull out of apples.
Place in a large sauté pan or pot and cook over medium heat, stirring constantly, until apples start to soften and bubble. Add salt. They should be soft but still holding their shape. (Note: apples will not cook more in the oven so cook them to completion in the pan.)
Add plumped raisins and pecans and stir to combine. Remove from heat and store refrigerated up to 1 week or pour into casserole dish, top with sweet potato biscuits, and bake (biscuit recipe follows).
Make the Sweet Potato Biscuits
Preheat oven to 400 degrees.
Pierce sweet potatoes all over with a fork and wrap individually in foil (add a little water to each foil wrapping for a steaming effect). Bake for 1–1½ hours. Let cool completely, then remove skins and mash well. It should yield about 1½ cups of mashed sweet potatoes.
Mix dry ingredients together. Add brown sugar. Cut butter into flour mixture until it resembles sand, being careful not to overmix.
Mix in sweet potatoes. Add heavy cream and form into a dough ball (it will be sticky). Wrap in plastic and place in refrigerator for at least 3 (but up to 24) hours to chill and relax.
Preheat oven to 375 degrees.
Remove dough from refrigerator. On a floured surface, roll to about ¾-inch thickness. Brush lightly with cream. Take silver dollar-sized pieces (using a cutter or just breaking off with your hands) and place on top of the apple mixture, slightly overlapping. Sprinkle with raw sugar.
Bake for 45–55 minutes until golden brown and cooked through. Cool 5–10 minutes before serving.