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Sweet Potatoes with Caramelized Apples Recipe

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This recipe for Sweet Potatoes with Caramelized Apples, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Quinn
Added: Wednesday, May 3, 2006


6 sweet potatoes (about 4 pounds)
1 tsp. salt
3 Granny Smith apples, peeled and cored
1T. fresh lemon juice
9T. unsalted butter, plus more for pan
6T. heavy cream
1/4c. Calvados or brandy
1/4c. fresh orange juice

Preheat oven to 425F. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
Meanwhile, slice apples into 1/8"-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
In a medium skillet, melt 3T. butter over medium-high heat. Add 2T. brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.
In a medium skillet, melt 3T. butter over high heat. Add 2 T. brown sugar and cook until sugar dissolves. Stir in 4T. of cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add to mashed sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3qt. ovenproof casserole. Arrange apple slices over potatoes; set aside.
In a medium skillet, melt remaining 3T. butter over medium heat. Add remaining 2T. brown sugar and cook until dissolved. Add remaining 2T. of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.




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