Sweet Potato and Apple PureeTim Morris
Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
1 medium onion, cut into 1/2-inch cubes
1/4 cup olive oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1-inch cubes
1/2 cup heavy whipping cream
Preparation
Step 1
Preheat oven to 350°F. Toss first 6 ingredients in large bowl. Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil; bake until vegetables are almost soft, about 40 minutes. Mix in apples. Cover and bake until sweet potatoes and apples are very tender, about 30 minutes longer. Cool slightly.
Step 2
Transfer mixture to processor and puree until smooth. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 3
Stir cream into sweet potato-apple puree. Microwave on high until heated through, about 4 minutes. Serve hot.
