4 large sweet potatoes ( about 3 pounds )
3 tablespoons margarine, room temperature
2 tablespoons pareve whipping cream
½ cup applesauce, preferably homemade
2 teaspoons grated fresh ginger
Coarse salt and freshly ground pepper
2 apples, peeled and cored
3 tablespoons sugar
Preheat oven to 375 degrees. Place sweet potatoes on a parchment lined baking sheet, pierce each several times with a fork. Bake until very tender when pierced with a knife, about 50 minutes. Remove from oven; let cool slightly.
Cut open potatoes; scoop flesh into the bowl of an electric mixer fitted with the peadle attachment. Add 2 tablespoons margarine and the pareve cream and beat until smooth. Add the applesauce and ginger; beat to combine. Season with salt and pepper.
Transfer sweet potato mixture to an ovenproof serving dish. Place in oven until heated through, 10 minutes.
Meanwhile, cut apples into 1-inch pieces. Melt remaining tablespoon margarine in a nonstick skillet over medium-high heat. Add apples and sugar; sauté until golden and nicely caramelized, about 8 minutes. Remove from heat.
Remove serving dish from oven, and top with apples. Serve immediately.