I substitute caramelized apples for the traditional marshmallows on top of this sweet potato puree. It's delicious and adds a wonderful natural sweetness. Of course, you can always make this with marshmallows for the children!
- 4 pounds sweet potatoes* (about 6 large)
- 1/2 cup freshly squeezed orange juice
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1/4 cup light brown sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the topping:
- 3 tablespoons unsalted butter
- 3 McIntosh or Macoun apples, peeled, cored, and cut into eighths
- 3 tablespoons light brown sugar
Preheat the oven to 375 degrees.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour, or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with the paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth, and pour into a baking dish.
For the topping, melt the butter in a skillet over medium-high heat. Add the apple wedges and brown sugar and cook for about 5 to 10 minutes, until lightly browned on both sides. Place on top of the sweet potatoes.
Bake the potatoes and apples for 20 to 30 minutes, until heated through.
* It may be called a yam in the grocery, but chances are it’s a sweet potato, which comes in many colors from pale yellow to dark orange.
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