Sweet and Spicy Sweet Potatoes with Glazed Apple Topping|
Notice the lack of marshmallows! Heresy! Actually, I have served this dish for several holidays, and it has been received very well and not a single person has complained about the lack of marshmallows. The mixture of spices and caramelized apples made for a great side dish that blended perfectly with our menu. I used half orange juice and half apple cider to meld with the orange and apple flavors of the rest of the menu, but you can use all apple cider, all orange juice, all apricot juice, all apple juice, etc. if you prefer and if you think it would work better with your menu. I cooked the sweet potatoes the day before, assembled this dish early in the morning, kept it at room temperature, and just reheated it before serving and it worked fabulously. The dish can be reheated at whatever temperature your oven needs to be at for other dishes - just adjust the time range accordingly to make sure they are thoroughly heated.
6 large sweet potatoes
1/4 cup orange juice
1/4 cup apple cider
1/2 cup heavy cream
1/4 cup melted butter
1/4 cup light brown sugar
1 teaspoon freshly ground nutmeg
1/2 teaspoons ground cinnamon
Freshly ground black pepper
3 tablespoons butter
3 apples, peeled, cored, and cut into eighths
3 tablespoons light brown sugar
Preheat the oven to 375 degrees. Scrub the sweet potatoes and prick them with a fork. Bake for an hour or until soft. Remove from the oven and cool. Scoop out the flesh and place in a large bowl. Beat together the sweet potato flesh, orange juice, apple cider, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Pour into baking dish. Make the topping by melting the butter in a large heavy skillet over medium heat. Add the apples, brown sugar, and spices. Sauté over medium high heat for 5-10 minutes until lightly browned. Place on top of the sweet potatoes. Bake for 20-30 minutes or until hot.
Makes 8 servings.
Preparation Time: 15 minutes
Cooking Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes