So let’s kick this thing off with our dinner/dessert tonight. Technically it was more dessert than anything, but we ate it at dinnertime, so it can go either way.
As you might know, I love picking apples this time of year. I get them all at Sky Top Orchards just over the border in NC. It’s a great place… they have so many kinds of apples and it’s at the top of a mountain (hence the name) so the views are spectacular. I would recommend going here to anyone within a couple hours who loves apples. Not only do they have lots and lots of apples and beautiful views, but they also have fudge, fudge/candy covered apples, fresh apple cider, apple pies, apple cider slushies (YUM!), and apple cider donuts (double YUM).
Well, we got to go a couple weeks ago, and I finally got around to chopping and cutting and getting apples set for the freezer until I make my apple butter, apple sauce, apple pie, apple jelly, and anything else apple I find myself inspired to make. I saved a few apples to the side that were fantastically delicious (We got red delicious, gala, jonagold, Cortland, and golden delicious), and decided I’d make us a special treat today. But there’s more. Just last week my best friend of 17 years came to visit, and we went driving up to Brevard where we love to get away for a few hours now and then. On the way, we stopped at a farm stand on the side of the road, and we got peaches (I hate peaches but I use them in my jellies/jams) and I got some local sweet potatoes.
That leads me to this awesome recipe I found in a little cookbook from Mast General. It’s called “Old-Fashioned Apple recipes”, and I took one out of it to use. Of course, I pretty much changed all of it to suit us, and the tools that we have at the studio, so here’s the recipe for what I’ve named “Sweet Potato Goodness”:
Sweet Potatoes, apples, and marshmallows... YUM!
3 medium to large apples, about 2.5-3 cups worth, peeled and sliced.
2 large sweet potatoes
¾ cup brown sugar
½ tsp salt
About a dozen regular marshmallows (you can add more if you want to)
1-2 tspn cinnamon
Poke holes in the sweet potatoes, wrap in damp paper towel, and put in the microwave. Most microwaves have the ‘potato’ setting, so set it on that, it should work fine. While they’re in the microwave, get a couple tablespoons of butter melting on low in a large skillet. Once the butter is melted, lay out your apple slices in there and let them just simmer a little. Sprinkle with 1 tspn cinnamon, the brown sugar, and a few small pats of butter on top. Cover and let them keep warming. You’ll notice the longer they stew in there, the softer they will become, and you can move them around the skillet to bring the flavors together a few times.
When the a knife will go all the way in the potatoes without resistance, you will know they are done, so they can come out. If you need to do it longer, it’s no big deal, just send them through half the amount of time. Once they’re done, slice them in half and scoop out the inside into a bowl. After you’ve put about half of them in the bowl, add a few pats of butter, about a tablespoon. Also, add a few broken up marshmallows, this will let them melt as you put the rest of the hot potato insides on top of them.
Once the potatoes are out, mash them up to the consistency that you like, add a sprinkle of cinnamon, ¼ to ½ tspn depending on how much you like, and mix well. Set them aside. When the apples are very soft and mixed well with the sugar and cinnamon, turn off your skillet.
In a small container (or bowl or pie plate, etc), scoop some or all of the sweet potato mixture and smooth out. Break up the rest of your marshmallows into smaller pieces, and press on top of the potatoes, to evenly distribute. Then spoon on some (or all) of your hot apple mixture. Put the container in the microwave for about a minute to soften the marshmallows and when it comes out, just mix it up a little bit.
Serve, and enjoy!