Julie's Smashed Yams & KORU® Apples
Cooks in: 1 hour 40 minutes
Servings: 10-12
Recipe supplied by: Julie Hardgrove Cline, Bellingham, WA, USA "I serve this every year for Thanksgiving dinner. It's a tradition!!"
Yams can be cooked two days before with dish prepped, except for apples on day before. Yams can be made a day ahead - saute apples right before putting the dish in the oven. Takes approximately 1 hour to reheat thoroughly. The recipe doubles easily and accurately
Ingredients
4 pounds (1.8 kg) garnet yams or orange kumara (about 6 large)
½ cup fresh squeezed tangerine or satsuma juice
½ cup heavy cream
4 Tablespoons butter (1/2 stick) melted
1/4 cup light brown sugar
1 teaspoon freshly ground nutmeg
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1 teaspoon ground black pepper
Topping
3 Tablespoon butter
4-5 KORU® Apples, peeled and cored
3 Tablespoons light brown sugar
Method
- Heat oven to 375f/190c
- Bake potatoes approximately one hour until soft
- Remove potatoes from oven, cool, scoop out insides
- With an electric mixer (best to use a paddle attachment) mix yams, juice, cream, butter, brown sugar, nutmeg, cinnamon, salt and pepper
- Mix together until combined but not completely smooth and pour into baking dish
Topping
- Melt butter in skillet over medium-high heat
- Add KORU® apple wedges and brown sugar and saute about 5-10 minutes until lightly browned on both sides\
- Pour apple mixture on top of yam mixture
- Bake for 20-30 minutes until heated thoroughly
