Can't find recipe

[Anonymous]

For years I have made Martha Stewart's Sweet potato with carmelized apples recipe for Thanksgiving. I recall that orange juice and calvados were in the recipe. That particular recipe is no longer on her website and I can't find it anywhere. Is someone able to help me find it?

[Anonymous]

I googled and apparently she posted on her fb page a video about the recipe on Nov 16. I didn’t watch it but It might help.

[Anonymous]

Anonymous wrote:I googled and apparently she posted on her fb page a video about the recipe on Nov 16. I didn’t watch it but It might help.

Thanks. It's not the original recipe. Kicking myself for not printing it out.

[Anonymous]

https://whitegunpowder.com/whipped-sweet-potatoes-caramelized-apples/

https://www.facebook.com/watch/?v=1587337365491464

[Anonymous]

You can buy the issue here:
https://www.ebay.com/itm/157291261401

[Anonymous]

Did you have the url bookmarked? Try running it through the wayback machine. Otherwise try the main website and look up caches from past Novembers. Maybe also see if there's a baking or Martha Stewart subreddit where someone would have it.

[Anonymous]

Not sure if this is the original, but from the link/website below:

Sweet Potatoes with Caramelized Apples

In this decadent Thanksgiving dish, pureed sweet potatoes are topped with caramelized apples and laced with Calvados.

By Martha Stewart

Ingredients
6 sweet potatoes (about 4 pounds)
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 packed dark brown sugar
6 tablespoons heavy cream
1/4 cup Calvados, or brandy
1/4 cup fresh orange juice

Steps
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.

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

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.

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.

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.

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.

https://www.tfrecipes.com/martha-stewart-bourbon-sweet-potatoes/

[Anonymous]

I make these, could it be the same?
Sweet potatoes with apples (serves 4 people)
4 sweet potatoes
3 granny smith or yellow delicious apples
4 Tbl butter
¼ cup fresh lemon juice (about 2 lemons)
¼ cup brown sugar
¼ teaspoon cinnamon
Dash of allspice
1/3 cup sherry or Calvados

Boil sweet potatoes with skin on for 30-35 minutes until just tender. (You can do this step up to a day ahead). If hot, rinse in cold water then peel. Slice lengthwise into 6ths, then crosswise into ½ inch pieces.

Peel and slice apples into 6ths lengthwise, then ½ inch pieces (you want them the same size as the sweet potatoes).

Cook apples over medium high heat in large skillet or dutch oven in 4 Tbl. butter. Cook for 3 minutes until a little softened.
Add lemon juice, brown sugar, cinnamon, allspice, Calvados. Bring to a boil and simmer 3 minutes.
Add sweet potatoes and stir gently so they don’t break up.

[Anonymous]

Anonymous wrote:Not sure if this is the original, but from the link/website below:

Sweet Potatoes with Caramelized Apples

In this decadent Thanksgiving dish, pureed sweet potatoes are topped with caramelized apples and laced with Calvados.

By Martha Stewart

Ingredients
6 sweet potatoes (about 4 pounds)
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 packed dark brown sugar
6 tablespoons heavy cream
1/4 cup Calvados, or brandy
1/4 cup fresh orange juice

Steps
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.

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

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.

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.

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.

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.

https://www.tfrecipes.com/martha-stewart-bourbon-sweet-potatoes/

Yes! A mlion thanks and Happy Thanksgiving!

[Anonymous]

My version--from a similar recipe I tried several years ago but modified:
cook sweet potatoes and cool them
cook apples in butter, but instead of using sugar to caramelize them I use maple syrup
The original recipe called for layering them and topping with a sweetened breadcrumb topping, but I sprinkled cranberries and chopped pecans on the apple layers.
This time I added the cranberries to the apples when I was sauteeing them in the butter and left out the pecans (which went into pie). The apples absorbed juice from the cranberries and turned bright pink.
Once assembled, bake until hot through and the topping is browned.