The first time I had this I knew I would never again make sweet potatoes topped with gunky marshmallows. This is more of an "adult" version. The apples sweeten the potatoes just right. Great with pork and ham. And, of course, turkey.
This recipe is really a naked canvas. Feel free to create your own masterpiece:
- Add toasted pecans or walnuts.
- Top with pumpkin seeds.
- Sprinkle with a bit of cinnamon.
- Go festive and decorate with a few sugared cranberries or candied cherries, red or green.
- Drizzle with honey or maple syrup.
This need not be a "holiday" recipe. It is great for a weeknight side. This recipe is easily doubled.
- 3 medium sweet potatoes or 2 large
- 3/4 cups thinly-sliced apples (about 2)
- 2 tablespoons brown sugar
- 1/4 cup water or apple water
Cover and cook the potatoes in salted, boiling water until they are nearly done. You will know this when you insert the prongs of a meat fork into the potato and it goes no more than half way then stops. They will cook the rest of the way in the oven.
Drain and rinse under cold water to stop some of the cooking. Return to pan to cool more and proceed with apples.
Peel apples and slice. Don’t bother to core the apple, just begin making slices all around it until you reach the core. I like to use one Golden Delicious and any other variety. Just make sure they are of equal density or crispness. If soft, make the slice large
Core, but do not peel the apple. Slice into rings.
In a small frying pan, add a bit of water, add the apples and cook until they just begin to get soft. If using rings, try to keep intact.
Generously butter a 1.5-quart dish.
Peel the now-cooled potatoes and slice into 1/4-inch rounds. Layer the potatoes with the apples, sprinkling each layer with a bit of brown sugar and dotting with butter. Pour the apple water or water over them. Bake uncovered at 350 for about 45-60 minutes. Can be made one day ahead and then re-heated in the oven.