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This recipe was featured at our Cook For Joy Fall Feast with Simply Organic. For all the recipes from that night and others from our community that bring them joy, click here!
Prep time 20 minutes
Cook time 90 minutes
Yield: Serves or Makes 8
Preheat the oven to 375° F. Set sweet potatoes on a baking sheet and place in the oven. Bake until very soft, 45 minutes for small potatoes, up to 1 ½ hours for large ones. (At this point you can continue with the recipe or store the sweet potatoes in the refrigerator for up to three days before serving the dish.)
Cut each sweet potato in half horizontally and scoop out the insides, taking care not to include any bits of skin or the fibrous layer right under it. Put sweet potatoes into the bowl of an electric mixer or other mixing bowl.
Add the cinnamon, nutmeg, sea salt, black pepper, and oil to the sweet potatoes. Whip the potatoes with a stand (or handheld) electric mixer on medium high until the texture looks smooth and fluffy. This takes about a minute in a stand mixer. If you don’t have an electric mixer, stir the mixture forcefully with a wooden spoon until it appears smooth.
Transfer the spiced sweet potatoes to an 8” x 8” glass or ceramic serving dish. Smooth the potatoes with a spatula to create a flat surface.
At this point you can continue with the recipe or store the sweet potatoes in the dish, covered.
To prepare the apple, preheat the oven to 350° F. In a large frying pan, toss the apples with the lemon juice, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and 1 tablespoon water. Combine well, using your hands to distribute the spices evenly among the apples. Set the pan over medium high heat, stirring gently with a rubber spatula for 4 minutes to soften the apples. Add the apples to the sweet potatoes, either lining them up in three tight rows or scattering them in a single layer. (If they don’t all fit, use the extra for a snack either as is or topped with granola and yogurt.) Sprinkle the hazelnuts over the apples. Bake to warm the sweet potatoes, 20 minutes.