Sweet Potato Mash With Caramelized Apples

December 8, 2008


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pb2205831I am conflicted about Holiday foods. As I sit in the midst of two of my favorites, Thanksgiving and Christmas, I realize that some of the very best recipes I eat all year get made at just one, fleeting moment. That is a tragedy. Thanksgiving dinner should be had by all AT LEAST once a month–especially from October – March, when the weather is cold and dreary and eating stuffing and sleep-pb220563inducing turkey is the best fix for daylight savings blues. The dishes I made for the Thanksgiving potluck, for example, are all great, seasonal options–even without the Thanksgiving tag attached. I don’t know anybody who fixes turkey with cranberry chutney, stuffing, gravy or pumpkin pie at any time other than Thanksgiving. That needs to change. I have vowed to have multiple fall and winter feasts this year that will feature favored foods, regardless of whether they have been stigmatized as belonging either to Thanksgiving, Christmas, Hanukkah or New Year’s. Why not enjoy our favorites more pb220564than once ever 365 days? A perfect example of this phenomenon are the mashed sweet potatoes I made for the Thanksgiving potluck. It was a great dish for fall, made with yams, apples and a bit of brown sugar, butter and cream. What could be more perfectly substantial and seasonal than that? It’s the perfect autumn side-dish–bird or no bird.

pb220561Here is the base of the recipe from Ina Garten. I chose to caramelize an apple with 1/4 c. brown sugar and 4 tbsp of butter to spread on top–she covers this in her cookbook “Parties.”

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