Chipotle Sweet Potato and Spiced Apple Purees |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I used to make this dish with lots of butter, brown sugar and cream. I slimmed it down and this low-fat version is just as delicious-my family loves it,â writes Shannon Abdollmohammadi from Woodinville, Washington. Ingredients:
2 large tart apples, peeled and quartered |
1/4 cup lemon juice |
1/4 cup honey |
2 tablespoons butter, melted |
1-1/2 teaspoons salt, divided |
1/4 teaspoon chinese five-spice powder |
4 pounds sweet potatoes (about 6 large), peeled and quartered |
1/4 cup fat-free milk, warmed |
2 teaspoons minced chipotle pepper in adobo sauce |
1/4 teaspoon pepper |
Directions:
1. In an ungreased 11-in. x 7-in. baking dish, toss the apples, lemon juice, honey, butter, 1/2 teaspoon salt and five-spice powder. Bake, uncovered, at 400° for 35-40 minutes or until apples are tender, turning once.
2. Meanwhile, place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated.
3. Place potatoes in a food processor; add the milk, chipotle pepper, pepper and remaining salt. Cover and process until smooth. Transfer to a serving bowl; keep warm.
4. Place apples and cooking juices in a clean food processor; cover and process until smooth. Spoon over sweet potato puree. Yield: 8 servings.
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