Day 2 of 14 Days of StreamingApple and I’ve found another amazing recipe in this out-of-print cookbook I’ve got that was published by the Culinary Institute of America in 1999. It’s called Cooking Secrets of the CIA and used copies are available on Amazon. You may remember that during 31 Days of Pumpkin, I cooked a Pumpkin Mascarpone Cheesecake from this book. Well a quick scan for apples yielded this whimsical recipe.
This dish would make a great departure from the typical sweet potato casserole with marshmellows on top, because you’re stuffing mashed sweet potatoes (Garnet Yams, really) into an apple, putting the marshmellow on top and baking the whole thing. Then, when you go to spoon out the pumpkin, you get chunks of yummy, sweet baked apple too (not to mention yummy, sweet baked marshmellow).
Sweet Potato Stuffed Apples
4 medium-sized Garnet Yams (sweet potatoes), scrubbed
2 Tbsp olive oil
1/4 cup light brown sugar, or to taste
3 Tbsp unsalted butter, melted
1 tsp salt
Freshly ground pepper
8 Fuji apples, cored
8 large marshmellows
1. Preheat oven to 400˚F. Brush the sweet potatoes with the olive oil and bake for about 50 minutes or until very tender. Remove potatoes from oven and remove the skins.
2. Reduce oven temperature to 350˚F. In a medium bowl, purée the potoates with an electric mixer or do so in a food processor. Mix in the brown sugar, melted butter, salt and pepper.
3. Pipe or scoop the puréed pumpkin into the apples. Place a marshmellow on top of the sweet potato on each apple. Place the apples in a lightly buttered baking dish and bake until the apples are tender, about 15 to 20 minutes. Serve warm.