Sweet Potato and Apple Puree
Ingredients
8 to 10 Servings
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 medium onion, cut into 1/2-inch cubes
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.
Step 3
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 4
Stir cream into sweet potato-apple puree. Microwave on high until heated through, about 4 minutes. Serve hot.