Sweet Potato and Apple Puree

Sweet Potato and Apple Puree
Photo by Tim Morris


  • 2 ½ pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
  • 1 medium onion
  • ¼ cup olive oil
  • 1 ½ pounds Granny Smith apples
  • 1 teaspoon fine sea salt
  • ½ cup heavy whipping cream
  • ¼ teaspoon cayenne pepper
  • + 1 more ingredients
    • ½ teaspoon freshly ground black pepper

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 ...

View full recipe at Epicurious


Variations on Sweet Potato and Apple Puree

  • Sweet Potato and Apple Purée
    • 2 pounds sweet potatoes
    • water
    • 2 tablespoons unsalted butter
    • 3 tablespoons crème frache or sour cream
    • 2 large Granny Smith apples
    • grated nutmeg

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