Monday, November 19, 2007

Sweet Potatoes with Caramelized Apples

I've made variations of this recipe for years and have realized that it can easily be pared down, as well as lightened up, without sacrificing flavor. However, if you have a little extra room for cream, butter and sugar, as well as time for extraneous steps, feel free to use the original version : ) I think that the key here is using really good sweet potatoes and apples. I'm on an organic kick, so I used an organic ruby variety of sweet potato and think Fuji apples are particularly sweet and hold up well during cooking. This is also a great dish to make ahead of time and pop in the oven right before dinner.

Before they even go in the oven. Caramel goodness. . .mmm.

Sweet Potatoes with Caramelized Apples
Serves 6.

Adapted from

  • 3 large sweet potatoes
  • 2 apples, peeled, cored and cut into thin slices
  • 1 tbs. lemon juice
  • 2 tbs butter, divided
  • 2 tbs brown sugar, divided
  • 2 tbs heavy cream
  • 2 tbs Calvados, brandy, cognac, rum or spiced rum (pretty much whatever you enjoy the flavor of and have on hand)
  • 2 tbs orange juice
  • Bake sweet potatoes in 425 degree oven, until soft. 45-1 hr. When cool enough to handle, peel skin and mash. Set aside.
  • Toss apples with lemon juice. Heat 1 tbs butter in skillet over medium high heat. Once the butter has melted, add 1 tbs brown sugar and stir to dissolve. Add apples to the pan. Cook the apples until brown and soft, stirring occasionally.
  • Spoon mashed sweet potatoes into a casserole dish and smooth top. Pour browned apples over and smooth.
  • Heat remaining butter in skillet over high heat. Add remaining sugar, the cream, liquor and orange juice. Simmer and stir until reduced and syrupy. Drizzle over top of apples.
  • Heat entire dish in oven until warmed though, about 30 minutes. The temperature isn't too important here (so long as you don't burn it!) and it can be thrown in with your turkey or anything else in the oven.

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