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Ingredients
- teaspoon freshly ground black pepperFor the topping:
- 4 pounds sweet potatoes* (about 6 large)
- 1/2 cup freshly squeezed orange juice
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1/4 cup light brown sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- For the topping:
- 3 tablespoons unsalted butter
- 3 McIntosh or Macoun apples, peeled, cored, and cut into eighths
- 3 tablespoons light brown sugar
Details
Preparation
Step 1
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour, or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with the paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth, and pour into a baking dish.
For the topping, melt the butter in a skillet over medium-high heat. Add the apple wedges and brown sugar and cook for about 5 to 10 minutes, until lightly browned on both sides. Place on top of the sweet potatoes.
Bake the potatoes and apples for 20 to 30 minutes, until heated through.
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