- 4 pounds sweet potatoes
- 1/4 cup light brown sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy whipping cream
- 1/2 cup freshly squeezed orange juice
- 1/4 cup unsalted butter, melted
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Topping:
- 3 tablespoons unsalted butter
- 3 apples (such as McIntosh or Macoun) – peeled, cored, and cut into 8 pieces
- 3 tablespoons light brown sugar
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until soft, about 1 hour. Scoop the meat from the skin, transfer to a bowl, and smash using an electric mixer or wooden peg.
- Stir 1/4 cup brown sugar, nutmeg, and cinnamon into smashed sweet potatoes; allow to cool.
- Stir cream, orange juice, 1/4 cup unsalted butter, salt, and pepper into smashed sweet potatoes; transfer to a baking dish.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt 3 tablespoons unsalted butter in a skillet over medium-high heat; cook and stir apples and 3 tablespoons brown sugar in the melted butter until lightly browned on both sides, 5 to 10 minutes. Spoon caramelized apples over smashed sweet potatoes.
- Bake in the preheated oven until heated through, about 20 minutes.