Roasted-Apple-and-Sweet-Potato Puree

By Molly O’Neill

Published December 4, 1993

Total Time
50 minutes
Rating
4(7)
Comments
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Featured in: FOOD; Romancing the Root

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Ingredients

Yield:4 servings

  • 2 large sweet potatoes, pricked several times with a fork

  • 2 tart apples

  • ⅛ teaspoon ground cardamom

  • ½ teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 122 calories; 5 grams fiber; 337 milligrams sodium; 2 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees. Place the sweet potatoes on a baking sheet and roast for 15 minutes. Place the whole apples on the baking sheet with the sweet potatoes. Roast until potatoes and apples are soft, about 25 minutes.

  2. Step 2

    Skin the sweet potatoes. Pass the apples and the sweet potatoes through a food mill into a medium-size bowl. Stir in the cardamom and add salt and pepper to taste. Divide among 4 plates and serve immediately.

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