Since Thanksgiving is at my house this year-and it’s an intimate group (meaning immediate children, spouses and grandkids)-I am going to do a few of my fancier dishes for this special meal.
Here’s a recipe that I found in a gourmet magazine many years back. It’s still on the original sheet that I hand copied the recipe on to. It’s a nice change from the traditional sweet potatoes. This recipe has carmelized apples. It’s almost like eating dessert with your turkey.
Sweet Potatoes with Caramelized Apples
6 sweet potatoes
3 Granny Smith apples
1 tablespoon fresh lemon juice
9 tablespoons unsalted butter
6 tablespoons packed dark brown sugar
6 tablespoons heavy cream
¼ cup orange juice
Heat oven to 425 degrees and bake sweet potatoes until soft. (Usually 40-45 minutes.) Peel and mash potatoes. Add salt and mix.
Slice apples into 1/8 inches wedges. Put into bowl and toss with lemon juice.
In skillet, melt 3 tablespoons butter, add 2 tablespoons brown sugar. Stir and cook until sugar dissolves. Cook apples in butter and brown sugar-about 1 minute on each side. You will need to do this in several batches.
In a medium skillet melt 3 tablespoons butter over high heat and add 2 tablespoons brown sugar. Cook until sugar dissolves. Stir in 4 tablespoons cream; cook until slightly thickened. Remove from heat and add sweet potatoes; mix well. Put potato mixture in buttered casserole dish. Arrange apples over potatoes and set aside.
In skillet, melt remaining butter and brown sugar. Add remaining cream and cook; stirring 30 seconds. Stir in orange juice and cook 1-2 minutes until thick-then add brown sugar. Pour over apples, cover with foil. Bake at 350 degrees for 30 minutes until heated through. Take out of oven and let stand for 30 minutes.
Optional ingredient: Add pecans when cooking the apples in the butter and brown sugar.