|8 pounds (about 12 large) sweet potatoes|
|1 cup freshly squeezed orange juice|
|1 cup heavy cream|
|8 tablespoons (1 stick) butter, melted|
|1/2 cup light brown sugar|
|2 teaspoons ground nutmeg|
|1 teaspoon cinnamon|
|4 teaspoons salt|
|2 teaspoons freshly ground pepper|
|6 tablespoons (3/4 stick) butter|
|6 McIntosh or Macoun apples, peeled, cored, and cut into eighths|
|6 tablespoons light brown sugar|
Preheat oven to 375°. Scrub potatoes, then prick several times with a knife or fork. Bake 1 hour, or until very soft when pierced with a knife. Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
Remove potatoes from oven. Once cooled, scoop out the insides with a spoon. Place 1/2 of sweet potato meat into the bowl of an electric mixer. Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish. Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish.
Melt butter in a large skillet over medium-high heat. Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides. Place on top of sweet potatoes and bake 30 minutes, until heated through. (Note: If refrigerating before baking, cook 45 minutes, or until heated through.)