Ingredients:
2 pounds sweet potatoes, scrubbed, pierced with a fork
2 teaspoons safflower oil
1 medium apple, Golden Delicious, peeled, cored and sliced ¼-inch thick
4 Tablespoons orange juice
¼ teaspoon salt
¼ teaspoon ground nutmeg
Dash of cinnamon and black pepper, freshly ground
Directions:
Preheat oven to 400ºF. Place potatoes on a rimmed baking sheet and bake until very soft, about 1 hour. Remove potatoes from oven and reduce oven temperature to 350ºF. Let potatoes stand until cool enough to handle.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add apples and cook, gently turning occasionally, until golden and tender, about 7 minutes; remove from heat and set aside.
Cut cooled potatoes in half and scrape out pulp into a large bowl; discard skins. Add juice, salt, nutmeg, cinnamon and pepper; mash with a potato masher. Or for a smoother texture, process in a food processor until smooth.
Lightly coat two remekins or small baking dish with safflower oil. Scrape potato mixture into baking dish; arrange sautéed apples over top in pretty pattern such as concentric circles. Bake until bubbly around edges, about 30 minutes. Sprinkle with ground cinnamon.
Makes 4 servings
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