Monday, November 19, 2012

Mashed Sweet Potatoes and Apples

My mother-in-law made these for Christmas Eve last year, and my son made sure we got to keep all of the leftovers.  He asked for them every day until they were gone.  They were SO good!  They are sure to be a hit for Thanksgiving when I bring them to my parent's house this year, and I even plan to make them when my son gets his tonsils out in a few weeks - they are a great, healthy, soft food that he will be able to eat and that the rest of the family will enjoy as well.

  • 4 lg sweet potatoes (3 1/2 to 4 lb) - I use yams when they are cheaper and it is just as good (note: yams are actually sweeter; though they are not as calorie dense, they don't provide as many vitamins and minerals as sweet potatoes)
  • 1/2 cup butter or margarine, softened
  • 3 medium apples, peeled, chopped (about 4 cups)
  • 2 tsp ground cinnamon or pumpkin pie spice
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  1. Preheat oven to 375 degrees Fahrenheit. Line cookie sheet with foil.  Pierce sweet potatoes with fork; place on cookie sheet.  Bake 1 hr to 1 hr 15 min or until tender when pierced with a fork.  Let stand 15 minutes or until cool enough to handle.
  2. Meanwhile, in 10 inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.  Cook apples, cinnamon and sugar in butter 5 to 7 minutes, stirring frequently, until apples are tender.
  3. Spray 13 x 9 inch glass baking dish with cooking spray.  Slip off sweet potato skins; place potatoes in large bowl.  Add salt, pepper, and remaining 6 tablespoons butter; mash until no lumps remain.  Add apple mixture; mix well.  Spread in baking dish.
  4. Cover with foil; bake 25 to 30 minutes or until center is hot. 

Difficulty: pretty easy, though there is a bit of chopping and mashing (the mashing takes less than 30 seconds, though, if the potatoes are done enough)
Time: total of 1 hour and 45 minutes to 2 hours from start to finish, much of which is hands-off
Source: I believe that my mother-in-law got this recipe from a Weight Watchers cookbook

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