When you were a kid, did you have a favorite recipe that you will ask for on your birthday? This was mine (along with the Glazed Pearl Onions that I'll post soon.)
When you have lots of different recipes on your dish, do you have a favorite that you save to end to eat last? This is mine, every time (along with those Glazed Pearl Onions.)
One year, my mom decided she was tired of making these sweet potatoes and opted to make them a different way. The way my brothers, cousins and I reacted, you would have thought she had done something much worse! She has since learned her lesson that she may be tired of making it, but none of us are tired of eating it!
No matter how old I get, these sweet potatoes will always be one of my favorite dishes.
Brandied Sweet Potatoes with Apples Recipe
Yields: 8 servings
5 large sweet potatoes, unpeeled
½ c brown sugar
1/8 c or less of water (just a smidget)
2 Tbsp butter
¼ c brandy or cognac
1-2 green apples, peeled
1. Place sweet potatoes on a trivet in a pressure cooker. Allow pressure to rise and cook 25-30 minutes. Use the quick release method to release steam. Allow to cool slightly. Peel and pass through a potato ricer into a large mixing bowl.
2. Grease a casserole dish. Spread potatoes evenly into the casserole dish. Set aside.
3. Bring sugar, water and butter to a boil. Add brandy and boil for 30 seconds. Slowly and evenly pour brandy mixture over potatoes. Use a spatula to evenly spread mixture if necessary. Brandy should completely cover the top of the potatoes.
4. Cut apples in half and remove core. Slice apples into slices and arrange over sweet potatoes.
5. Preheat oven to 350 degrees F. Bake uncovered, 30 minutes, basting with
MAKE-AHEAD TIP: Potatoes can be prepared up to two days in advance through step 4. Cover with plastic wrap and refrigerate. When ready to continue, let potatoes stand at room temperature at least 30 minutes before placing in the oven.