This dish isn’t as sickly-sweet as some sweet potato casseroles, because the sweetness comes from the apples rather than mounds of brown sugar or marshmallows. For a fancier, casserole-style sweet potato dish try this one.
3 lbs sweet potatoes, baked
3 T unsalted butter
2 T heavy cream (optional)
1/2 c applesauce (optional)
1 t fresh ginger
6 granny smith apples, peeled and cored
3 T sugar
Scoop potato flesh into a stand mixer, add 1 T butter and cream and beat til smooth. Add applesauce and ginger and beat again. Season with salt and pepper to taste.
Meanwhile, saute the apples in the remaining 1 T of butter. Partway through cooking, sprinkle the sugar on the apples to caramelize them. Don’t stir the apples too much, or you’ll slow the caramelization!
To assemble, put the sweet potato mixture in a casserole dish and top with apples. (Or you can stir them together – I like it even better that way). Pop in a 375-degree oven for 10 minutes to heat through. (If the sweet potatoes were cold, or canned, cook the sweet potato mixture without the apples for 25 minutes to thoroughly heat it, then top with the apples.)