Sweet Potato, Pumpkin and Apple Puree
Thanksgiving has come and gone, the leftovers are still hanging around, morphing themselves into new creations and are slowly being consumed or frozen for future meals. I hosted my family for the first time for Thanksgiving which was lovely. I loved preparing all of the sides, toasting old bread and cornbread for stuffing and dressing. Using our good china, silver and crystal, many of which we had never used since we received them when we got married.
The best part of it all was sharing the meal with my daughter for her first Thanksgiving. Tearing off tiny pieces of turkey, green beans, a little stuffing, some mashed potatoes and this sweet potato puree that I made specifically for her. She definitely understood that something was going on that evening, because even though we ate at her normal dinner time and got her to bed at a decent hour, that girl was not interested in sleeping and wanted to party with the rest of us.
Sweet Potato, Pumpkin and Apple Puree
adapted from the New York Times
- 1 pound sweet potatoes, scrubbed
- 1 pound pumpkin, seeds removed
- 2 tart apples, such as Granny Smith or Braeburn
- 2 tablespoons lime juice
- 5 tablespoons plain Greek-style yogurt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- Pinch of salt
- Pinch of freshly grated nutmeg
Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it’s fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.
Yield: Makes six to eight servings.
Advance preparation: This can be made up to three days ahead. Cover and refrigerate. Reheating will take 30 to 40 minutes.
One Year Ago: Blackbean, Pumpkin and Leek Soup
Two Years Ago: Roasted Cauliflower, Raisins and Anchovy Vinaigrette, La Sicilia I, La Sicilia II, & La Sicilia III
Italicious 
