Smushed Apples And Sweet Potatoes Recipes

SMASHED SWEET POTATOES AND APPLES

Steps:

• Place potatoes and apples in a 6-qt. slow cooker. Add apple juice and beer. Cook, covered, on low 5-6 hours or until potatoes are tender., Drain; return to slow cooker. Add brown sugar, sour cream and butter. Mash potato mixture to reach desired consistency. If desired, top with minced chives.

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

SWEET POTATO STUFFED APPLES

Steps:

• Core apples and scoop out pulp, forming a 2-in. cavity; discard seeds. Chop pulp; place in a bowl. Add the sweet potatoes, brown sugar, syrup, butter, cinnamon, salt and 1 tablespoon almonds. Spoon into apples; sprinkle with remaining almonds. , Place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender.

SMUSHED APPLES AND SWEET POTATOES

Steps:

• Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.
• Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

SWEET POTATOES AND APPLES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.

SWEET POTATOES WITH APPLES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

SMUSHED APPLES AND SWEET POTATOES

Steps:

• Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.
• Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

CARAMELIZED SWEET POTATOES & APPLES

Steps:

• Melt butter in an oven safe casserole.
• Add the brown sugar and cinnamon.
• Mix well.
• Add the apples and potatoes.
• Stir well to thoroughly coat with the caramel mixture.
• Cover with a lid or foil and bake at 375 for 30 minutes, stirring once halfway through.
• After 30 minutes, remove the cover, stir again, and bake for 10 more minutes, or until caramel is thickened and the potatoes are tender.

SMUSHED APPLES AND SWEET POTATOES

Steps:

• Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.
• Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

SWEET POTATOES WITH CARAMELIZED APPLES

Steps:

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

BAKED SWEET POTATOES AND APPLES

Steps:

• Place the sweet potatoes in a Dutch oven; cover with water. Cover and bring to a boil; cook for 30 minutes or just until tender. Drain; cool slightly. Peel the potatoes and cut into 1/2-in. slices. Arrange half of the slices in a greased 13-in. x 9-in. baking dish. Top with the apples and remaining sweet potato slices. , In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake, uncovered, at 325° for 30 minutes or until apples are tender. Sprinkle with gingersnap crumbs. Bake 15 minutes longer.

GLAZED APPLES AND SWEET POTATOES

Steps:

• Heat oven to 400°F. Place sweet potatoes on cookie sheet; prick with fork. Roast 1 hour or until almost tender. Let stand 45 minutes or until cool. Peel; cut into 1/3-inch-thick slices.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss apples and lemon juice. Arrange potatoes and apples alternately in baking dish. Pour remaining lemon juice in bowl over potatoes and apples.
• In 2-quart saucepan, stir together brown sugar, honey, butter, bourbon, cinnamon, ginger and salt. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Spoon glaze from bottom of dish over potatoes and apples. Sprinkle with pecans. Roast 14 to 15 minutes longer or until apples are browned. Spoon glaze over top before serving.