By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 5(162)
- Notes
- Read community notes
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.
Featured in: Sweet Potato Puree With Apples
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:6 servings
- 2pounds sweet potatoes, scrubbed
- 2tart apples, such as Granny Smith or Braeburn
- Juice of 1 lime
- ¼cup plain low-fat yogurt
- 1 to 2tablespoons unsalted butter, melted (to taste)
- 1tablespoon mild flavored honey, such as clover
- Pinch of salt
Ingredient Substitution Guide
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.
Powered by
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.
Ratings
5
out of 5
162
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
MCG
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. :)
Jessica D.
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.
Nancy
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.
Debra
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.
Alan
Use small size sweet potatoes
Debra
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.
LillianF
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!
Very good
I never met a recipe combining sweet potatoes and apples that I didn’t like. The lightness and texture of this purée are very pleasing. It’s a great use of leftover sweet potatoes. I added some ground ginger, a dash of cayenne and substituted maple syrup for honey. I heated leftover sweet potatoes and fresh-sliced apples in the microwave, put everything through the food processor and served at once. No need for the second bake.
Eyton Shalom, M.S., L.Ac.
That's a nice recipe. I find that with all the heavy food on Thanksgiving, that I want either a side dish of pickled vegetable or sea vegetables, or I make some variety of mushy sweet potato or yam or hard squash with a punch. Here is a version using Kabocha squash, but you could do this with any root veggie or hard squash. The image is done as soup, but for a puree, just reduce the liquid.https://www.bodymindwellnesscenter.com/vegan-afro-indian-kabocha-squash-...
MCG
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. :)
Nancy
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.
Kim
I found that a 1.5 quart serving dish was big enough. I also had "exploding apples" and would give the sweet potatoes at least 20 minutes' head start. This seemed a little too tangy, so next time I would use just half a lime. Really very good, though!
Suzanne
Absolutely delicious! The surprise hit of our meal.
NSD
A new centerpiece for our southern Thanksgiving! A very big hit and easy to make and hold for Thursday.
Nancy M
Absolutely delicious combination of flavors, light, gorgeous on the plate.
Joji
It tasted like lime icecream! It was light and delightful. I made it in advance, and will warm it up on Thursday. Shared it with friends. It was so good!!
Jessica D.
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.
Claire
Excellent, easy, company good.
Private notes are only visible to you.
