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Whipped Sweet Potatoes with Ginger and Caramelized Apples

Silky pureed sweet potatoes get fruity notes from applesauce and hints of heat from freshly grated ginger. A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully with the flavor of the sweet mash -- so well that nobody will miss the standard mini marshmallows.

  • Servings: 6

Source: Martha Stewart Living, November 2006


  • 4 large sweet potatoes, pierced with the tines of a fork
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons heavy cream
  • 1/2 cup applesauce, preferably homemade
  • 2 teaspoons grated fresh peeled ginger
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 apples (1 pound), peeled, cored, and cut into 1-inch pieces
  • 3 tablespoons sugar


  1. Preheat oven to 375 degrees. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle.

  2. Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with the paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper.

  3. Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes.

  4. Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes.

  5. Remove potato mixture from oven; top with caramelized apples, and serve.

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