I recently saw Ina Garten for a talk and then bought her book: Barefoot Contessa Parties! The very first recipe I made from the book was Smashed Sweet Potatoes with Apples.
This side dish invites everyone in the kitchen because of the wonderful aroma. It’s delicious. I served the smashed sweet potatoes with apples with sauteed ground turkey with chives. You can serve this dish with grilled sausage or with BBQ short ribs and brussels sprouts. Ultimately, smashed sweet potatoes with apples is the side dish at Thanksgiving. I also think this dish could be wonderful as a soup.
Here’s the recipe from Ina Garten’s Barefoot Contessa Parties Book:
4 pounds of sweet potatoes (about 6)
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 of ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
3 McIntosh or Macoun apples, peeled, cored and cut into eighths
3 tablespoons light brown sugar
Preheat the oven to 375 degrees.
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 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 sweet potatoes and apples for 20 to 30 minutes, until heated through.