Sweet Potato and Apple Purée
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds sweet potatoes, scrubbed
- 2tart apples, such as Granny Smith or Braeburn
- Juice of 1 lime
- ¼ cup plain low-fat yogurt
- 1 to 2tablespoons unsalted butter, melted (to taste)
- 1tablespoon mild flavored honey, such as clover
- Pinch of salt
Nutritional analysis per serving (6 servings)
210 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 3 grams protein; 116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
- Step 2
Turn the oven down to 350 degrees. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish.
- Step 3
Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.
Private Notes
Comments
If you peel the apples, only around the middle of the apple, in one long peel, it will prevent "blowout." Picture a big sans a belt "waist" around the apple, leaving the rest of the peel intact. :)
This was delicious! I found the apples became total mush after 40 minutes and hard to remove from the sheet in one piece, so keep an eye on them and feel free to remove before. I didn't have enough sweet potatoes, so used one white potato, and it was fine.
This recipe is quite good and very flexible. The recipe can be simplified by not peeling the apples or butternut squash. I found that both of these variations worked well:
Variation 1: Substituted leftover roasted pumpkin for sweet potato. Left peel on apple and cooked apple in microwave.
Variation 2: Substituted roasted butternut for sweet potato. I included the peels of both the apples and roasted butternut squash in the puree, substituted olive oil for the butter and omitted the honey.
Use small size sweet potatoes
Did not like--too much work and time-consuming for meh result. Apples popped too early and got mushy. yogurt gave it a sour taste.
Microwave the sweet potatoes and then core and microwave the apples. That's far quicker than roasting and there's virtually no risk of burning them! Nobody needs anything else to fuss over on Thanksgiving day! Both sweet potatoes and apples are microwaved using the microwave's baked potato button. The sweet potatoes are bigger and likely to need more than one cycle. I've always microwaved the sweet potatoes and apples, until this Thanksgiving when I roasted AND burnt them! Never again!