Next to pumpkin pie, sweet potatoes are my most anticipated dish at Thanksgiving. In my family, we didn’t have just one traditional sweet potato side; the recipe changed each year, depending on who hosted. Some years, the sweet potatoes had a citrusy brightness with a hint of cloves; other years, they were creamy, rich, and topped with pecans lining the edges. But they were always delicious.
When it came time to host my first Thanksgiving, I went through countless sweet potato recipes, trying several until I found the one that feels both warm and comforting without being too heavy.
This version combines sweet potatoes with nutmeg and fresh orange juice and is topped with caramelized apples—like Thanksgiving on a plate. It’s adapted from Ina Garten’s Parties!; I just skip the heavy cream. They’re still luxuriously creamy and just indulgent enough to feel right at home on a Thanksgiving table.
Smashed Sweet Potatoes with Caramelized Apples
Serves 8.
Ingredients
- 4 lbs. sweet potatoes (about 6 large)
- ½ cup freshly squeezed orange juice (you can substitute concentrated)
- 4 Tbs. unsalted butter (½ stick), melted
- ¼ cup light brown sugar
- 1 tsp. ground nutmeg
- ½ tsp. ground cinnamon
- 2 tsp. kosher salt
- 1 tsp. freshly ground black better
For the topping:
- 3 Tbs. unsalted butter
- 3 McIntosh or Macoun apples, peeled, cored and cut into eighths
- 3 Tbs. light brown sugar