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Here's a wonderful way to serve up sweet potatoes at Thanksgiving.
Certainly, if you have little ones, feel free to do a marshmallow
topping in place of the apples. However, this apple topping is yummy
with a capital Y :)
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
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the topping:
3 tablespoons unsalted butter
3 McIntosh 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 and add:
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.