SWEET POTATO AND APPLE PURéE

Sweet Potato and Apple Purée image

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.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds sweet potatoes, scrubbed
2 tart apples, such as Granny Smith or Braeburn
Juice of 1 lime
1/4 cup plain low-fat yogurt
1 to 2 tablespoons unsalted butter, melted (to taste)
1 tablespoon mild flavored honey, such as clover
Pinch of salt

Steps:

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.
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.
Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 16 grams, TransFat 0 grams