Apple & Sweet Potatoes
Submitted by msadams
Naturally sweetened mashed sweet potatoes with diced apples, cloves, and apple juice concentrate for a healthier holiday side dish without marshmallows or brown sugar.
YIELD
4 sweet onesPREP
20 minCOOK
40 minREADY
60 minThis lighter take on sweet potato casserole skips the marshmallow topping and loads of sugar, relying instead on natural sweetness from apple juice concentrate and fresh diced apples.
Boiled sweet potatoes get mashed smooth with butter and warming spices, then studded with tender apple pieces for textural pops.
Whole cloves and a hint of nutmeg add sophisticated warmth without overwhelming the vegetables.
It’s the kind of side dish that works for Thanksgiving dinner but also fits weeknight meals when you want something special without guilt.
Kitchen Tips
- Boil until very tender: Fully cooked sweet potatoes mash smoothly without lumps
- Remove cloves before serving: They’re for flavor; fish them out or warn guests
- Apple juice concentrate packs punch: A little goes a long way; start with less if you prefer subtle sweetness
- Warm before serving: That 10-minute oven stint brings everything to perfect serving temperature
Variations
- Add a splash of orange juice and orange zest for citrusy brightness
- Top with toasted pecans or walnuts for crunchy contrast
- Use pears instead of apples for milder fruit flavor
Ingredients
Directions
Place sweet potatoes in a saucepan and cover with water. Bring to a boil and cook 30 to 40 minutes or until tender. Remove from water, peel and mash. Add butter, apple juice, salt and pepper. Stir in apple, cloves and dash of nutmeg. Place in an ovenproof serving dish and warm in 350℉ (180℃) oven to minutes before serving.
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