VEGETABLES - SWEET POTATO CASSEROLE

Serves 8

4 pounds sweet potatoes (about 6 large)

½ cup freshly squeezed orange juice

½ cup heavy cream

4 tablespoons unsalted butter (1/2 stick), melted

¼ cup light brown sugar

1 teaspoon ground nutmeg

½ teaspoon ground cinnamon

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Topping

3 tablespoons unsalted butter

2 McIntosh or Macoun apples, peeled, cored, and cut into eighths

3 tablespoons light brown sugar

Preheat the oven to 375F.

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 flesh into the bowl of an 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 potatoes and apples for 20 to 30 minutes, until heated through. 

MY NOTE: (1) I used extra apples, about 4 for the top.  (2) I think this can be a great dessert with a topping of streusel from the Banana Crumb Muffin recipe.  Mix 1/8 cup all-purpose flour, 1/8 teaspoon ground cinnamon, 1 tablespoon melted butter and sprinkle on top of the apples. 

From Barefoot Contessa Parties by Ina Garten.