Ingredients
8 large sweet potatoes, scrubbed
2 tablespoons butter
1/2 cup low fat milk
salt and pepper, to taste
4 Granny Smith apples
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
Preparation
Heat the oven to 350°F. Pierce the sweet potatoes with the tip of a knife. Place them on a baking sheet and bake until tender when pierced with a knife, about 35 to 40 minutes.
Remove the potatoes from the oven and split open with a knife. When cool enough to handle, scoop out the flesh with a spoon and transfer it to a processor. Process the potato flesh with a tablespoon of the butter, milk and salt and pepper to taste.
Meanwhile, peel, core and slice the apples into 1/4-inch slices. Heat the remaining tablespoon of butter in a large skillet over medium heat. Add the brown sugar. Stir and cook until the sugar has melted, about 3 minutes. Add the cinnamon and apple slices. Cook until slightly softened and coated with the caramel, about 3 to 4 minutes.
Transfer the potato puree into a shallow baking dish and smooth the top with a spatula. Arrange the apple slices over the puree in an overlapping pattern. Transfer the puree to the oven and bake until throughly heated, about 10 minutes. Serve hot.
