Photo Story Friday!

Hosted by Cecily and MamaGeek

Thanksgiving lunch has been consumed, and consumed and consumed.  We had BBQ'd turkey cooked to perfections, roquefort stuffed potatoes, roasted veggies, stuffing, and deviled eggs.

The list of homemade deserts was insane.  Plum pie, apple cranberry pie, pumpkin pie, pumpkin and chocolate chip cookies, and cheese cake.  
So needless to say, right now I am feeling a bit like this horse Taser!  Unlike Taser, I'm just full from all the food I ate.....he on the other hand is making this face because he had to ingest a bunch of nasty tasting medicine.


Thankfully, no one made me eat anything yucky today!  Thankfully I also don't look like Taser. My teeth are much whiter than his!
Want to know what I'm really Thankful for today??  My iMac is back!  I got a call last night at 8:15 letting me know that my girl was ready to be picked up.  
I jumped off the sofa, grabbed my car keys and ran out the front door so fast it made the families heads spin.  
Off to do a few cartwheels to celebrate my first post since she returned......goodness knows I could stand to burn a few calories right now.

Favorite Thanksgiving side dish!

The Scattered Mind of a Tattooed Minivan Mom wants to know what your favorite Thanksgiving recipe, memory or story is.  I'm sharing one of my most favorite Thanksgiving side dishes.

This recipe, Sweet Potatoes with Caramelized Apples, is from the lovely Martha Stewart.  Now don't be scared folks.  The recipe looks more complicated than it actually is.  See that picture over there?  Mine never looks like that (this picture if from Martha's website as is the recipe I copied).

When I make mine I actually lay the apples out in a swirly pattern.  In the middle the apples look like a rose.  But it taste the same if you just flop the apples on top of the sweet potatoes.  I just like being fancy!

Here the scoop!

Sweet Potatoes with Caramelized Apples

Serves 8 to 10

6 (about 4 pounds) sweet potatoes
1 teaspoon salt
3 Granny Smith apples, peeled and cored
1 tablespoon fresh lemon juice
9 tablespoons unsalted butter, plus more for pan
6 tablespoons heavy cream
1/4 cup Calvados, or brandy
1/4 cup fresh orange juice
Directions

1.) Heat oven to 425 degrees. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.

2.) Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.

3.) In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.

4.) In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add to sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over potatoes; set aside.

5.) In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.

6.) Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.

Notes from the chef:

If you are wondering what Calvados is, it's a pricey Apple Brandy.  I started making this when I was broke and in college.  I substituted orange juice for the Brandy (but don't tell Martha).  To this day I do not use Brandy.

Also, I'm always kind of confused between sweet potatoes and yams.  I buy the one that is orange inside!  

This dish is great because you can make it a day in advance.  Just make sure to let it come to room temperature before baking it.

Head over to the Martha Stewart website if you want to a printable version of this recipe.