From the blog For Love of the Table
1/2 c. brown sugar
1/2 c. flour
1/8 t. salt
4 T. unsalted butter
1/2 c. lightly toasted and coarsely chopped pecans (optional)
1 1/2 lb. apples, peeled, cored & cut into ½-inch wedges
1/2 cup apple cider, apple juice or water
1 T. unsalted butter, cut into pieces
2 T. Brown sugar
4 lbs. sweet potatoes, pricked with a fork
4 T. unsalted butter
1/3 c. heavy cream
1 to 2 T. lemon juice, or to taste
Salt & Pepper to taste
Rub the brown sugar, flour, salt and butter together until the mixture forms clumps. Add the pecans, if using. Set aside. This may be made a day or two ahead—wrap and refrigerate. Bring to room temperature before using.
Preheat the oven to 400º. Place the sweet potatoes in the oven and bake until fork tender—about an hour.
While the potatoes bake, place apples in a 13x9-inch glass or ceramic baking dish; pour in the cider and distribute the butter evenly. Sprinkle the brown sugar over all. Place the pan in the oven and roast until the apples are soft enough to smash with a spoon and the cider is mostly absorbed. This will take about 25 to 35 minutes. Stir the apples half way through the cooking time. Scrape the apples into a bowl and mash with a potato masher for a chunky purée, or process in the food processor for a smooth purée. You will have about 1 1/2 cups applesauce. Set aside.
When the potatoes are done, scoop the flesh out of their skins into a large bowl. Transfer half of the sweet potatoes to the food processor along with 4 tablespoons of butter. Purée until smooth. Add the cream with the machine running. (If the sweet potatoes seem way to stiff at this point, add a bit more cream...or some milk.) Smash the remaining sweet potatoes with a potato masher or a fork. Fold in the puréed sweet potatoes and applesauce. Taste and season with salt and pepper. If the mixture tastes flat...or too sweet, correct with a touch of lemon juice.
Transfer the mixture to a buttered 2 1/2 to 3 quart casserole/baking dish. (The recipe may be completed to this point a day ahead. Cover and store in the refrigerator. Bring to room temperature before continuing.) Scatter the streusel topping over the sweet potatoes and place in a 350° to 375° oven. Bake until the potatoes are hot through and the topping has crisped. If the potato/apple purée is still warm this will only take 25 to 35 minutes. If the purée was made ahead and is at room temperature, it will take 45 minutes to an hour (cover loosely with foil if the streusel is getting to dark). Serves 8 to 12.
Optional Addition: Peel, core & dice (about 1/3-inch) 2 medium apples. Sauté in 2 T. unsalted butter until tender and golden—adding a tablespoon of sugar during the last few minutes of cooking to deepen the caramelization. Scatter the sautéed apples over the sweet potato purée and then top with the streusel
http://www.forloveofthetable.com/2015/11/a-sweet-potato-apple-gratin-for.html
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