Apple-topped mashed sweet potatoes
Raw sweet potato(es)
5 pound(s), medium-size, scrubbed, pierced with a fork
2 medium, Golden Delicious, peeled, cored and sliced 1/4-inch thick
Unsweetened orange juice
¼ tsp, plus extra for sprinkling on final product
¼ tsp, freshly ground
- Preheat oven to 400ºF. Place potatoes on a rimmed baking sheet and bake until very soft, about 1 hour. Remove potatoes from oven and reduce oven temperature to 350ºF. Let potatoes stand until cool enough to handle.
- Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add apples and cook, gently turning occasionally, until golden and tender, about 7 minutes; remove from heat and set aside.
- Cut cooled potatoes in half and scrape out pulp into a large bowl; discard skins. Add juice, salt, nutmeg, cinnamon and pepper; mash with a potato masher. Or for a smoother texture, process in a food processor until smooth.
- Lightly coat a 1 1/2- to 2-quart rectangular or round baking dish with cooking spray. Scrape potato mixture into baking dish; arrange sautéed apples over top in pretty pattern such as concentric circles. Bake until bubbly around edges, about 30 minutes. Sprinkle with ground cinnamon and cut into 10 pieces.