Sweet Potatoes with Baked Apples
This sweet potato side dish has graced our Thanksgiving table every year since I found it in a newspaper a long while ago. I remember that the person who submitted it said that there would be “open anarchy in the family if this dish were not on the table at Thanksgiving.” Once I tasted it, I understood the sentiment!
In case you’re reading this thinking, “finally—a non-dessert posting,” I hate to burst your bubble. This recipe is as sweet as any dessert and sweeter than some—even without marshmallows (not that I’d ever put any on—yuk). I’d say it’s even sweeter than my favorite sweet potato pie. Now, I could tell you that this is a healthier sweet potato dish, what with the apples and all, but I’d be lying. The good thing is that when served alongside a turkey, stuffing, mashed potatoes, butternut squash, etc., you don’t really have room on your plate for a huge portion. And a small portion of these fabulously yummy sweet potatoes goes a long way. So, if I were you, I’d plan to make room for them on your holiday table before the onset of New Year’s resolutions!
Sweet Potatoes with Baked Apples
Ingredients
- 3/4 cup dark corn syrup (you can cut down to 1/2 cup if you prefer less sweet)
- 1/2 cup packed light brown sugar
- 6 tbl. unsalted butter, divided
- 4 tbl. dry sherry
- 2 1/2 tsp. cinnamon, divided
- 3 medium sweet potatoes, peeled, cut into 1 1/2″ cubes
- 3/4 tsp. salt
- 1 large Granny Smith apple, peeled, cut into thin slices
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Directions
Heat oven to 400o. Put corn syrup, brown sugar, 4 tbl. butter, sherry, and 2 tsp. cinnamon in small saucepan. Heat until butter melts. Stir well. Remove from heat; set aside.
Heat large saucepan of salted water to boil. Add sweet potatoes. Boil until tender, about 12 mins.
Drain. Put potatoes back into dry pot and cook over medium heat to dry out, about 2 mins. Puree potatoes, salt and brown sugar syrup in food processor fitted with metal blade.
Alternately, mash potatoes with potato ricer, and add remaining ingredients.
Evenly spread potato mixture in greased shallow 7-cup baking dish. Place thinly sliced apples over top of potatoes.
Melt remaining 2 tbl. butter; combine with remaining 1/2 tsp. cinnamon. Brush over apples. (Can be prepared to this point two days in advance and refrigerated, covered. Bring to room temperature before baking.)
Bake, covered with foil or the glass ceramic top to your casserole dish, 20 minutes. Uncover; continue baking until apples are browned, about 25 mins. (Can be baked ahead, completely cooled and refrigerated up to two days, covered airtight. Bring to room temperature before reheating. Reheat in microwave oven on high power or in 350o oven, covered, 30 minutes.)
Fran’s Notes
My approach to making this recipe is to prepare it, except for baking, the day before to save time on the holiday morning. This, of course, will work only if you have two ovens because you’ll need the oven on Thanksgiving morning for both the turkey and the potatoes. My girls prepared the sweet potatoes the day before and took photos as they did so. On Thanksgiving morning, as you can well imagine, things were a little hectic; and the final photo of the baked sweet potatoes is less than stellar. Don’t let that deter you from making these frantastic sweet potatoes!
Source: A recipe I cut out of some newspaper years ago