Sweet Potato and Apple Puree

Ingredients for Sweet Potato and Apple Puree

• 1.1kg red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes

• 1 medium onion, cut into 1/2-inch cubes

• 60ml olive oil

• 1 teaspoon fine sea salt

• 1/2 teaspoons freshly ground black pepper

• 1/4 teaspoons cayenne pepper

• 675g Granny Smith apples, peeled, cored, cut into 1-inch cubes

• 120ml double cream

How to make Sweet Potato and Apple Puree

Preheat oven to 177°C. 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.

Transfer mixture to processor and puree until smooth. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Stir cream into sweet potato-apple puree. Microwave on high until heated through, about 4 minutes. Serve hot.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.