I used some sweet and juicy Garnet Spy apples for this recipe today. Try to use fresh apples as I can see a mealy grocery store apple really ruining the party.
Adapted from “Apple and Sweet Potato Puree” in the Apple Cookbook by Olwen Woodier.
1 small sweet potato (yields approximately 1 cup of cooked potato)
2 medium apples, peeled, cored and cut into quarters
1 1/2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Pinch ground ginger (optional)
Pinch freshly ground nutmeg
1/4 cup plain yogurt
With a knife or fork puncture the skin of the sweet potato a few times. Microwave on high for approximately 4 minutes or until soft throughout. Test by inserting a knife into the potato. If there is little resistance, it is cooked. Set aside and allow to cool.
Microwave apples in a small bowl for 3 minutes or until well cooked. Transfer apples to a blender along with any juices that were released while cooking. Slice the sweet potato in half lengthwise and remove most of the skin. Put the potato plup in the blender along with the apples.
Put the remaining ingredients in the blender (butter, cinnamon, ginger, nutmeg, salt and yogurt) and puree until smooth. Allow to cool 2 minutes and serve in small bowls. If you feel like pulling out all the stops top with chocolate sprinkles. Store in the refrigerator in an air-tight container.
Yield: 4 servings (approximately 2 cups)
Prep time: 15 minutes