So, I’m actually doing this here because it’s the easiest way to make this available to the people in the yoga immersion, many of whom have asked for the recipe (some in more amusing circumstances than others).
The original recipe is from Martha Stewart. It called for heavy cream and sixteen pans (OK, maybe just three) and other things with which we (mostly Anne, who first did the recipe) did not wish to bother. Plus we wanted to make it vegan, for maximum acceptance. As with the prior entry, blame us, not her, if it ends up unsatisfying.
The amounts are kinda arbitrary here–this is how much we made to take to a party with 30-odd people; you might need less. Also, this is very amenable to having proportions changed: if you want more or less of one thing or another, use it. Anne says that doubling the brandy works well. 🙂
Sweet potatoes with apples
* 6lb sweet potatoes
* 8 Granny Smith apples
* Lemon juice (to keep apples from browning)
* 6T butter or equivalent
* 3T maple syrup
* 2T brandy
* 4T orange juice
# Bake sweet potato’s in a 375 degree oven until they are cooked through.
# Peel and mash cooked potato’s with a little salt.
# Lubricate a 9×13 baking dish with butter or equivalent.
# Transfer mashed potato’s to baking dish.
# Peel and slice apples, tossing with lemon juice to keep them from browning.
# In a heavy skillet melt butter or equivalent, and when the butter starts to bubble, add apples. This will probably take three batches with 2T butter/1T syrup each time.
# Let apples caramelize. This is boring. Consider practicing pranayama.
# Layer caramelized apples on sweet potato’s in baking dish.
# When you’ve caramelized all of the apples, use the brandy and orange juice to deglaze the pan. The usual caveats about alcohol and open flame apply.
# Cook pan sauce down by half.
# Pour pan sauce over the contents of the baking dish.
# Place in a 375-degree oven for half an hour to warm through and let everything mingle.
fn1. Anything you find in a US supermarket is a sweet potato, even if it’s labelled a yam. Real yams are entirely different -beasts- tubers. So saith “Alton Brown”:http://altonbrown.com/, and so I believe. I think we used Beauregards, but that’s only because Anne and I find it amusing to say it with a broad southern accent.
fn2. Honestly, any firm-fleshed, tart apple, but Granny Smith’s are particularly good for this.