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Sweet Potatoes with Caramelized Apples

  • servings: 10

Ingredients

  • 6 (about 4 pounds) sweet potatoes
  • 1 teaspoon salt
  • 3 Granny Smith apples, peeled and cored
  • 1 tablespoon fresh lemon juice
  • 9 tablespoons unsalted butter, plus more for pan
  • 6 tablespoons heavy cream
  • 1/4 cup Calvados, or brandy
  • 1/4 cup fresh orange juice

Directions

  1. Step 1

    Heat oven to 425 degrees. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.

  2. Step 2

    Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.

  3. Step 3

    In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.

  4. Step 4

    In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add to sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over potatoes; set aside.

  5. Step 5

    In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.

  6. Step 6

    Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.

Reviews (1)

  • 5 Nov, 2013

    This recipe makes me dream about Thanksgiving. I prefer it with a nice dry (yellow, rather than orange) sweet potato, like Korean/Japanese Sweet Potatoes, rather than what we think of as Yams here in the USA. The picture here doesn't do it justice, really. It is such a gorgeous fall dish, and the flavor is amazing, like a grown up sweet potato/marshmallow dish. Very developed flavors. Winner in every way.