Preheat oven to 375°F and line 2 baking sheets with parchment paper.

In a mixing bowl, combine sweet potatoes, extra virgin olive oil, shallots, ginger, nutmeg, salt and pepper. Place mixture on prepared baking sheet and spread it out into one even layer. Place the thyme sprigs on the potatoes (the leaves will scent and flavor the vegetables). Bake for 45 minutes in preheated oven, stirring occasionally, until the sweet potatoes are caramelized and the shallots browned.

Remove thyme sprigs and discard, transfer potatoes to a food processor and pulse until mostly smooth, some small chunks can remain. Transfer mixture to a piping bag.

Core the apples and rub with lemon juice to prevent browning. Pipe sweet potato puree into apples. Drizzle with honey, and bake for 20 to 30 minutes, occasionally basting with honey and juices, until apples are cooked and soft.

As seen in the Joy of Kosher with Jamie Geller magazine (May/June 2014) Subscribe Now