APPLE AND SWEET POTATO PUREE"My favorite sweet potatoes have deep orange flesh. It's not only that I find them more intensely flavored than the pale golden sweet potatoes; I prefer their dense, smooth texture. While this puree is a delicious side dish for savory meals, it also makes a good base for a sweet or savory pie filling."
2 large sweet potatoes
2 large apples (Rome Beauty, Northern Spy, Winesap)
4 tablespoons butter
1/4 to 1/2 cup heavy (whipping) cream (or sour cream)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Preheat oven to 350 degrees.
Place the potatoes on a greased baking sheet and bake for 11/2 hours, or until very tender.
Peel, core and slice the apples.
Melt the butter in a skillet and cook the apples over low heat until tender, about 15 minutes. Transfer the apples to a large bowl.
Peel the potatoes while still hot. Add them to the apples. Add the cream, nutmeg and ginger. Mash together with a fork, then whip the mixture with an electric mixer until the texture is creamy. Serve at once.
Makes 6 servings
From: The Oregonian, October 2, 2001
Source:
Apple Cookbook by Olden Woodier