| | Directions | | Preheat oven to 370°. Place sweet potatoes on parchment lined pan and pierce potatoes several times. Bake until tender, about 50 minutes. Remove from oven, cool. Cut open and scoop out and place in bowl. Add 2 T. butter and cream. Beat until smooth. Add applesauce and ginger. Beat to combine. Season to taste with salt and pepper. Transfer to oven-proof 9x13" dish and heat until heated through 10-15 minutes. Cut apples into 1-inch pieces. Melt 1 T. butter in nonstick skillet over medium high heat. Add apples and sugar, sauté until golden and caramelized approximately 8 minutes. Remove from heat. Remove potatoes from oven and top with apples. |
|
|
| Ingredients | | - |  | 4 sweet potatoes (3 lbs) (large) |
| - | | 3 tablespoons unsalted butter, softened |
| - | | 2 tablespoons heavy cream |
| - | | 1/2 cup applesauce |
| - | | 2 teaspoons fresh ginger, grated |
| - | | Coarse salt |
| - | | fresh ground pepper |
| - | | 2 apples, peeled & cored |
| - | | 3 tablespoons sugar |
| |
| |
