To make this tasty side dish, choose the apples you like best. Granny Smith are my favorite because they have the perfect acidity to balance the flavors and cut the intensity of the sweet potatoes. But any kind is good, as long as they don´t fall apart while baking (you want beautiful baked apples, not mushy and messy ones).
PS: I don´t recommend that you bake the apples in advance, because they are at their best when freshly baked.
- 3 medium sweet potatoes
- ½ teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon brown sugar
- 1 tablespoon butter
- ¼ teaspoon nutmeg, grated
- 2 tablespoons milk
- Salt and pepper
- 8 apples, green and red, peeled and cored
- ½ cup honey
- 6 tablespoons water
- Cinnamon sticks
- 2 star anise
- Wash and cook the sweet potatoes in a saucepan with water to cover until they are tender. Peel them and pass them through a ricer or mash them with a potato masher.
- Add orange zest and juice, sugar, butter, nutmeg, milk, salt and pepper. Combine well and reserve.
- Preheat the oven to 325ºF.
- Core the apples and make a large hole in the center with a melon baller. Fill them with the sweet potatoes, and place them in a baking pan.
- In a small bowl mix honey and water. Pour over the apples with the cinnamon sticks and the star anise, and bake for 45 minutes, basting with the cooking juices every 15 minutes or so, until tender.
Peru Delights
Speak Your Mind