Sweet Potato Stuffed Apples

Contributed by Ma-Pickle:

5 medium-size cooking apples
3 Tbs silvered almonds, divided
2 cups cooked mashed sweet potato
3 Tbs brown sugar
3 Tbs maple syrup
1 Tbs butter or margarine, melted
½ tsp grown cinnamon
¼ tsp salt

Core apples, starting at stem end, without cutting through opposite
end. Scoop out pulp to enlarge opening to 2 inches. Chop pulp, and
set aside
Place each apple shell on a 7-in square of aluminum foil.
Stir together chopped apple, 2 Tbs almonds, and next 6 ingredients.
Spoon evenly into apple shells; top with remaining almonds (Pat made a
crumble of pecans, brown sugar and put that on top). Pull foil up and
around sides of apples and place in lightly greased 11x7 inch baking
dish.

Bake at 350 for 45 minutes or until tender.

Yields 5 servings

Sweet Potato Puree with Brown Sugar and Sherry

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/102497

SWEET POTATO PUREE WITH BROWN SUGAR AND SHERRY
2 pounds medium-size red-skinned sweet potatoes (yams)
2 pounds medium-size tan-skinned sweet potatoes
10 tablespoons (1 1/4 sticks) butter, room temperature
1/4 cup (packed) golden brown sugar
5 tablespoons dry Sherry
Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.

Bon Appétit
November 1999
Janet Fletcher
1999-11-08 12:20:26.0

Notes: I made these potatoes at Thanksgiving and Christmas 2007. They were a big hit!