Sunday, November 16, 2008

Apple and Sweet Potatoes w/Cider Maple Glaze

In my attempt to replace the dreaded "Orange Marshmallow Stuff" on our Thanksgiving table, I somehow stumbled across this recipe and convinced my mom to let me make this instead. This recipe was one of my mom's favorites, so it holds very special memories for me. I haven't made it in quite a while, but it's time I dust the recipe off and maybe it will find a new home.


Sometimes I add cinnamon, and I also use different apples depending on the flavor combination I am looking for. The recipe calls for Granny Smith apples for tartness, but in this photo I used our local Honey Crisps and it was delicious!


I was a bit lazy and did not peel my apples and they turned a nice dark color, which I like. You can avoid this by peeling your apples or leaving the foil on longer or baking the last 20 minutes at a lower temperature.


Apple and Sweet Potatoes w/Cider Maple Glaze

4 tablespoons unsalted butter
6 sweet potatoes (4 1/2 pounds), peeled and sliced 1/4-inch thick
6 large Granny Smith** apples (3 pounds)--peeled, cored, and sliced 1/4- inch thick
1 cup pure maple syrup ( more if you like it sweet)
1 1/2 cups apple cider
1 stick (4 ounces) unsalted butter
1 teaspoon salt

Preheat the oven to 350°. Grease 2 very large, shallow baking dishes using 2
tablespoons of the butter. Alternating the sweet potato and apple slices,
arrange the slices in the baking dishes in a single layer of concentric circles.

2. In a medium saucepan, combine the maple syrup, cider, butter, and salt. Simmer over moderate heat for 5 minutes. Pour half of the mixture over the slices in each of the baking dishes and cover the dishes securely with foil.

Bake in the center of the oven for 50 minutes. Remove the dishes from the oven, uncover and baste the apples and sweet potatoes with the pan juices. Increase the oven temperature to 450° and place the dishes in the upper third of the oven. Continue baking for about 25 minutes
longer, basting a few more times, until the sweet potatoes are tender and nicely glazed. Serve hot.
**I use Honey Crisp or any crisp sweet apple, or a mixture of your favorite apples.

The recipe can be prepared up to 1 day in advance and refrigerated. Reheat,
covered, in a 400° oven for 25 minutes.


Chef Deb


Mary said...

Hi Deb! this is your Aunt Mary (Sweat)I think I will try this recipe for Thanksgiving! - instead of my traditional "Kentucky Bourbon Sweet potatoes" which are as you described, mashed orange mush topped with browned marshmallows!

Also, Karla plans to make your recipe for Shiner Bock Mashed potatoes! She found your blog too!
Wish we could all be together again!

Chef Deb T said...

Hi Aunt Mary!

I hope you like it! It really is not as sweet as most sweet potato dishes we grew up with.

This Thanksgiving, I am cooking at the Bison Ranch in Wyoming and will be gone for a week. I am happy I can take the girls with me, but I will miss everyone at home.

Love you.
p.s. Extra butter is always okay in this dish.