Tuesday, February 17, 2009

Sweet Potatoes with Carmelized Apples

Kate H. put out a compilation of family recipes this year around Christmas--really, it was one of the best presents I got! I've never made a recipe from Kate that hasn't soon gone into my regular meal rotation.

These sweet potatoes are delicious (and so much healthier than my Thanksgiving recipe); we love them with apple-maple glazed chicken breasts.

Susan Hamilton and Royal Hansen

4 large sweet potatoes (3 lbs)
3 Tbs unsalted butter, softened we use Earth Balance margarine; canola oil would work also
2 Tbs heavy cream I like vanilla soy milk, but the plain is fine, too; or rice milk if soy won't work either
1/2 c applesauce
2 tsp fresh ginger, grated
kosher salt and freshly ground black pepper
2 apples, peeled and cored
3 Tbs sugar

Place sweet potatoes on a parchment-lined baking sheet; pierce each several times with a fork. Bake until very tender when pierced with a paring knife, about 50 minutes. Remove from oven and let cool slightly.

Cut open potatoes and scoop out flesh into the bowl of an electric mixer fitted with the paddle attachment. Add 2 Tbs butter and cream, and beat until smooth. Add the applesauce and ginger. Season to taste with salt and pepper. Transfer to an oven-proof serving dish and bake at 375°until heated through (10 minutes).

Cut apples into 1” pieces. Melt remaining Tbs butter in a nonstick skillet over medium-high heat. Add apples and sugar; sauté until golden and nicely caramelized, 8 minutes. Top potatoes with apples and serve immediately. Serves 6.

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