Sweet Potato Casserole #2
Going with the theory that two is better than one, here's another terrific recipe for sweet potato casserole with a slightly different take. Yesterday I shared my mom's recipe, topped with all those browned gooey little marshmallows. It will definitely be making an appearance this year, but if marshmallows are not your thing or you're just looking for something a little less sweet, give this a try--it's easy to make and topped with apples sauteed in butter and brown sugar! Yum!
Given the fact that they look pretty unappealing, it's kind of amazing just how amazing sweet potatoes really are! We eat a lot of sweet potatoes all year long. I usually roast them with a little salt and pepper and oil and my kids love them, so it was no surprise that they all loved this new dressed up version.
You start by baking the sweet potatoes and then taking the insides and mixing them up with a bunch of very delicious ingredients and then topping the whole thing with an easy-to-make sauteed apple mixture, that elevates this into a cross between decadent side and simple dessert, yet because there are no marshmallows involved, it's a bit more tart. And if you're hosting Thanksgiving and have like, a million other dishes to make, it's also a great one to include because you can make this the day ahead and just reheat it. And that is something to truly be thankful for!!
Sweet Potato Casserole #2
serves 8-10
Prep Time: About 1 hour to bake potatoes plus 15-20 minutes to put all other ingredients together; Bake Time: 20-30 minutes
Ingredients
For the sweet potato mixture
- About 6 large sweet potatoes (4 lbs)
- 1/2 cup orange juice, preferably freshly squeezed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the apple topping
- 3 tablespoons unsalted butter
- 4 apples, peeled, cored and cut into eighths (I used honeycrisp)
- 3 tablespoons light brown sugar
The Recipe
1. Preheat oven to 375ºF. Pierce sweet potatoes a few times with a fork on both sides, place on a baking tray and bake for at least an hour or until very soft. Remove from the oven and set aside until cool enough to handle. Then scoop out insides and place into the bowl of an electric mixer or a large bowl if you are using a handheld kind.
2. Add the orange juice, cream, butter, brown sugar, cinnamon, salt and pepper and mix well but not till it's entirely smooth. You want to have some chunkiness here. Transfer mixture to a 9x13 inch baking dish. Set aside.
3. To make the topping: melt the butter in a pan over medium high heat. Add the apples and brown sugar and cook for 5-10 minutes until the apples are lightly browned and gooey on both sides. Then spoon on top of the sweet potato mixture.
4. Bake for 20-30 minutes until the dish is heated through. Serve.
5. You could easily make this earlier in the day and just heat it right before dinner or even make it the day before, cover it and place it in the refrigerator and then bring it to room temperature and bake it before you're ready to serve it--maybe a bit longer than if you had made it fresh.
6. Leftovers are wonderful reheated in the microwave and it keeps at least 4-5 days in an airtight container in the fridge.
Enjoy!
Note: Slightly adapted from Barefoot Contessa Parties! by Ina Garten. I left out the nutmeg and used an extra apple.
