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Sweet Potato Casserole with Caramelized Apples
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| (Yield: 8 servings) | |
| 4 large | sweet potatoes |
| 2 tbs | salted butter, divided |
| 2 tbs | olive oil, divided |
| 2 tbs | heavy cream |
| 1/2 cup | applesauce |
| 2 tsp | grated fresh ginger |
| 1 tsp | lemon zest |
| 1 tsp | sea salt |
| 1 tsp | freshly ground black pepper |
| 2 honey crisp or Fuji apples, peeled, cored and sliced | |
| 3 tbs | light brown sugar |
| Preheat oven to 400 degrees. Grease a 4qt baking dish and set aside. Prick the potatoes with a fork and wrap each one in foil. Place them on a baking sheet and bake for 1 hour. Turn off the oven and let them sit in the oven for 30 minutes to finish cooking and cool slightly. Remove from oven and cool for 30 minutes. Peel the potatoes, discarding the skins, and scoop the flesh into a large bowl. Add 1 tbs butter, 1 tbs olive oil and the cream. Beat with a handheld mixer on medium-high heat until smooth, about 1-2 minutes. Mix in the applesauce, ginger, lemon zest, salt and pepper. Transfer the mixture to the prepared baking dish; set aside. In a medium bowl, combine the apples and brown sugar; toss to combine. In a large non-stick sauté pan set over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the apples and sauté, stirring occasionally, until they are caramelized and golden brown, about 15 minutes. Top the sweet potato mixture with the apples. Bake for 10-15 minutes or until warmed through. Serve hot. Per serving: 212 calories | |
| 35g | carbs |
| 2g | protein |
| 8g | fat,, (3g saturated) |
| 4g | fiber |
| 13mg | cholesterol |
| 376mg | sodium |
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