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Ingredientes
- My favorite sweet potatoes have deep orange flesh. It's not only which I find them more intensely flavored than the pale golden brown 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 possibly savory pie filling.
- 2 lrg sweet potatoes
- 2 lrg apples (Rome Beauty, Northern Spy, Winesap)
- 4 Tbsp. butter
- 1/4 x to 1/2 c. whipping cream or possibly lowfat sour cream
- 1/2 tsp grnd nutmeg
- 1/4 tsp grnd ginger Preheat oven to 350 degrees.
Direcciones
- Place the potatoes on a greased baking sheet and bake for 1 1/2 hrs, or possibly till very tender.
- Peel, core and slice the apples.
- Heat the butter in a skillet and cook the apples over low heat till tender, about 15 min. Transfer the apples to a large bowl.
- Peel the potatoes while still warm. Add in them to the apples. Add in the cream, nutmeg and ginger. Mash together with a fork, then whip the mix with an electric mixer till the texture is creamy. Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 646g | |
| Calories 784 | |
| Calories from Fat 415 | 53% |
| Total Fat 47.27g | 59% |
| Saturated Fat 29.63g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 434mg | 18% |
| Potassium 1084mg | 31% |
| Total Carbs 93.99g | 25% |
| Dietary Fiber 15.5g | 52% |
| Sugars 49.89g | 33% |
| Protein 4.57g | 7% |
