This has been one of our favorite side dishes since I first made it last summer. We had gone out to dinner at a restaurant in Oakland Beach with some friends. Corey and I both agreed the only part of our meal we liked was the sweet potato and apple side dish, and he said that would be the only reason he would want to return. Since I preferred never to return, I decided to try making this dish at home. Luckily, we liked my homemade version even better than the restaurant's. Problem solved!
I start by baking the whole sweet potatoes, which helps to bring out the sugar, whereas I think they were boiled at the restaurant. Also, I'm sure my version is lower in fat and calories, which is always a plus.
You only need a few ingredients (this makes enough for 4 servings):
3 Sweet potatoes
2 Apples - Empire, Macintosh, or any other variety good for baking
Maple syrup or brown sugar to taste
Cinnamon, nutmeg, and/or allspice to taste
First, I pierce the sweet potatoes several times, and bake at 425 until they are tender (can stick a fork in them easily). This can take about 45-60 minutes. Then remove them from the oven and set aside until cool enough to handle.
Meanwhile, peel and core the apples, and then slice into thin wedges. Melt 1T butter in a large saucepan, add the apples, and cook until softened and golden brown.
Peel the sweet potatoes and put the flesh in a 2qt casserole dish. Mash them, adding another 1T butter, maple syrup or brown sugar, and spices as desired. Taste and add more as necessary. Once everything is mixed together well, stir in the apples.
Cover the casserole dish and put it in the oven to heat through.