A rich potato puree with caramelized apples on top (though I would recommend using both caramelized apples and marshmallows, and they both add something different!) Served it for Thanksgiving and everyone loved it.
The ingredient list now reflects the servings specified
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until soft, about 1 hour. Scoop the meat from the skin, transfer to a bowl, and smash using an electric mixer or wooden peg.
Stir 1/4 cup brown sugar, nutmeg, and cinnamon into smashed sweet potatoes; allow to cool.
Stir cream, orange juice, 1/4 cup unsalted butter, salt, and pepper into smashed sweet potatoes; transfer to a baking dish.
Preheat oven to 375 degrees F (190 degrees C).
Melt 3 tablespoons unsalted butter in a skillet over medium-high heat; cook and stir apples and 3 tablespoons brown sugar in the melted butter until lightly browned on both sides, 5 to 10 minutes. Spoon caramelized apples over smashed sweet potatoes.
Bake in the preheated oven until heated through, about 20 minutes.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
327 calories; 12.8 g total fat; 38 mg cholesterol; 492 mg sodium. 51.8 g carbohydrates; 3.4 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.