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


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


3 Tablespoon butter

4-5 KORU® Apples, peeled and cored

3 Tablespoons light brown sugar


  1. Heat oven to 375f/190c
  2. Bake potatoes approximately one hour until soft
  3. Remove potatoes from oven, cool, scoop out insides
  4. With an electric mixer (best to use a paddle attachment) mix yams, juice, cream, butter, brown sugar, nutmeg, cinnamon, salt and pepper
  5. Mix together until combined but not completely smooth and pour into baking dish


  1. Melt butter in skillet over medium-high heat
  2. Add KORU® apple wedges and brown sugar and saute about 5-10 minutes until lightly browned on both sides\
  3. Pour apple mixture on top of yam mixture
  4. Bake for 20-30 minutes until heated thoroughly