Best 2 Sweet Potato And Apple Purée Recipes

Embark on a culinary journey with our delightful sweet potato and apple puree, a vibrant dish that tantalizes the taste buds with its harmonious blend of sweet and savory flavors. This puree is crafted using wholesome ingredients, including tender sweet potatoes, crisp apples, aromatic spices, and a touch of zesty lemon juice, resulting in a velvety texture and explosion of flavors. Whether you're seeking a nutritious breakfast option, a delectable side dish, or a satisfying snack, this versatile puree caters to your every culinary desire. Moreover, we present a collection of tempting recipes that elevate the sweet potato and apple combination to new heights. From a hearty and comforting soup to a refreshing salad, and even a delectable dessert, these recipes showcase the culinary versatility of this dynamic duo. Get ready to savor the goodness of sweet potatoes and apples in a multitude of delectable dishes.

Here are our top 2 tried and tested recipes!

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

SWEET POTATO, PUMPKIN AND APPLE PUREE

Sweet Potato, Pumpkin and Apple Puree image

This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 1h30m

Yield Makes six to eight servings

Number Of Ingredients 9

Ingredients

1 pound sweet potatoes, scrubbed
1 pound pumpkin, seeds removed
2 tart apples, such as Granny Smith or Braeburn
2 tablespoons lime juice
5 tablespoons plain Greek-style yogurt
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup
Pinch of salt
Pinch of freshly grated nutmeg

Steps:

Preheat the oven to 400 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, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything 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-quart baking dish.
Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any that are soft or have cuts or bruises.

Peel and cube the sweet potatoes evenly: This will help them cook evenly.

Use a good quality apple: A sweet, crisp apple like a Honeycrisp or Granny Smith will work well in this recipe.

Don't overcook the sweet potatoes: They should be tender but still hold their shape.

Mash the sweet potatoes until they are smooth: This will help create a creamy puree.

Add the apple, cinnamon, and nutmeg: These ingredients will add flavor and depth to the puree.

Serve the puree warm: This is the best way to enjoy its flavor and texture.

Conclusion:

This sweet potato and apple puree is a delicious and nutritious side dish that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. Serve it as a side dish to your favorite main course or enjoy it as a snack.