Sweet Potato Bake With Apples

This has become my signature Thanksgiving dish. I saw it years ago on the Oprah show and have been cooking it every year since. We go to Thanksgiving at a friend’s house each year and I always bring “my” sweet potatoes!

INGREDIENTS
4 pounds (about 6 large) sweet potatoes
1/2 cup freshly squeezed orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg.
1/2 teaspoon cinnamon.
2 teaspoons Salt
1 teaspoon ground black pepper.

3 tablespoons butter
2-3 apples, peeled, cored, and cut into eighths (I like to use Braeburn).
3 tablespoons light brown sugar

DIRECTIONS
Preheat oven to 375°.
Scrub potatoes, then prick several times with a knife or fork.
Bake 1 hour, or until very soft when pierced with a knife.
Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
Remove potatoes from oven. Once cooled, scoop out the insides with a spoon.
Place the sweet potato meat into the bowl of an electric mixer.
Add juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish.

Melt butter in a large skillet over medium-high heat.
Add apple wedges and brown sugar.
Cook for about 10 minutes, turning apples occasionally, until lightly browned on both sides.

Place on top of sweet potatoes and bake 30 minutes, until heated through.
(Note: If refrigerating before baking, cook 45 minutes, or until heated through.)