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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Lightly coat a 1-1/2-quart baking dish with cooking spray. Scrub potatoes and prick with fork; place on a foil-lined baking sheet. Bake for 40 minutes or until tender. Reduce oven temperature to 325°F.
When the potatoes are cool enough to handle, scrape the pulp from the skin. Transfer to a large bowl. Mash with 2 tablespoons butter and 3/4 teaspoon salt. Stir in Cheddar, bourbon (or orange juice), cream and 2 tablespoons brown sugar. Transfer to the prepared baking dish. Cover; bake for 30 minutes or until heated through.
Meanwhile, in a microwave-safe 2-quart casserole, combine the remaining 2 tablespoons each butter and brown sugar and the salt. Add onion wedges; toss to coat. Microwave on High for 3 to 4 minutes or until onion is crisp-tender. Add apples; toss again. Cover and microwave 2 minutes more or until apple is tender. Stir in thyme and pepper. Serve with the sweet potatoes.