Oooh, I just LOVE sweet potatoes. They're so redolent of the holidays! But I hate them with marshmallows on top, because I want to feel justified in eating them all the time (plus I really only like marshmallows in s'mores).
The recipe below is one I found in MS Living. I usually make it without the cream and with about 1/3 stick of butter rather than half a stick, and I add a teaspoon of cinnamon and half a teaspoon of nutmeg. Sometimes I just leave out the butter entirely. I also usually don't do the apple topping (because I like it to be a make-ahead thing that doesn't need attention while it's cooking). In the past I've cooked it without a topping entirely, or with a little bit of brown sugar sprinkled under flaked coconut, or with brown sugar underneath very thin sliced rings of apple. All are equally delicious. Whatever you do, just don't leave out the ginger--that's what elevates this to something really tasty and a little bit surprising (in a good way).
Anyway, here you go!
Whipped Sweet Potatoes with Carmelized Apples
from November 2006 Martha Stewart Living. Serves 6.
4 large sweet potatoes (yams), pierced with the tines of a fork
1/4 cup (1/2 stick) unsalted butter, softened
2 T. heavy cream
1/2 c. applesauce, preferably homemade
2 t. grated fresh peeled ginger
1 t. coarse salt freshly ground pepper
2 apples (1 lb) peeled, cored, and cut into 1-inch pieces
3 T. sugar
1. Preheat oven to 375. Arrange potatoes on a baking sheet lined with parchment (I use tin foil, but make sure you do this so you avoid sticky goo all over the oven).Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven, let stand until cool enough to handle.
2) Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with the paddle attachment; discard skins. Add 2 T. butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger, season with salt and pepper.
3) Transfer potato mixture to an oven-proof dish. Bake until heated through, about 10 minutes.
4) Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 T. butter in a large skillet over medium-high heat. Add apple mixture; cook, stirring occasionally, until apples are golden and carmelized, about 10 minutes. (I ended up adding about 2 t. brown sugar while the apples were cooking.)
5) Remove potato mixture from oven, top with carmelized apples, and serve.
The recipe below is one I found in MS Living. I usually make it without the cream and with about 1/3 stick of butter rather than half a stick, and I add a teaspoon of cinnamon and half a teaspoon of nutmeg. Sometimes I just leave out the butter entirely. I also usually don't do the apple topping (because I like it to be a make-ahead thing that doesn't need attention while it's cooking). In the past I've cooked it without a topping entirely, or with a little bit of brown sugar sprinkled under flaked coconut, or with brown sugar underneath very thin sliced rings of apple. All are equally delicious. Whatever you do, just don't leave out the ginger--that's what elevates this to something really tasty and a little bit surprising (in a good way).
Anyway, here you go!
Whipped Sweet Potatoes with Carmelized Apples
from November 2006 Martha Stewart Living. Serves 6.
4 large sweet potatoes (yams), pierced with the tines of a fork
1/4 cup (1/2 stick) unsalted butter, softened
2 T. heavy cream
1/2 c. applesauce, preferably homemade
2 t. grated fresh peeled ginger
1 t. coarse salt freshly ground pepper
2 apples (1 lb) peeled, cored, and cut into 1-inch pieces
3 T. sugar
1. Preheat oven to 375. Arrange potatoes on a baking sheet lined with parchment (I use tin foil, but make sure you do this so you avoid sticky goo all over the oven).Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven, let stand until cool enough to handle.
2) Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with the paddle attachment; discard skins. Add 2 T. butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger, season with salt and pepper.
3) Transfer potato mixture to an oven-proof dish. Bake until heated through, about 10 minutes.
4) Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 T. butter in a large skillet over medium-high heat. Add apple mixture; cook, stirring occasionally, until apples are golden and carmelized, about 10 minutes. (I ended up adding about 2 t. brown sugar while the apples were cooking.)
5) Remove potato mixture from oven, top with carmelized apples, and serve.
1 comment:
I made these after having them at your house; I didn't have a recipe, but I remembered the ginger and guessed at the rest. I also did the apples on top--and the coconut and nuts, too. It's all good.
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