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Sweet Potato and Apple Purée

5.0(172)

This autumnal side dish is great for Thanksgiving, pairing tart apples and sweet potatoes, the flavors melding in the soft purée. It is also a cinch to prepare. Bake the apples and sweet potatoes until soft. Peel both and core the apples, chop and then purée until smooth and lustrous. Lime juice adds zing, yogurt adds creaminess and honey adds a note of sweetness. Melted butter? That is to enrich the texture.

by Martha Rose Shulman

Open original recipe

AmericanBrunch, Dinner, Lunch, Side Dish

Servings

6 servings

Total time

1h 45m

Calories / serving

210 kcal

Ingredients (7)

serves

2 pounds sweet potatoes, scrubbedsweet-potato
2 tart apples, such as Granny Smith or Braeburnapple
Juice of 1 limelime
1/4 cup plain low-fat yogurtyogurt
1 to 2 tablespoons unsalted butter, melted (to taste)butter
1 tablespoon mild flavored honey, such as cloverhoney
Pinch of saltsalt

Instructions (3 steps)

01Preheat 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.
02Turn 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.
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Rich recipe — supports nutrition-aware planning.