By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(131)
- Notes
- Read community notes
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
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Ingredients
Yield:Makes six to eight servings
- 1pound sweet potatoes, scrubbed
- 1pound pumpkin, seeds removed
- 2tart apples, such as Granny Smith or Braeburn
- 2tablespoons lime juice
- 5tablespoons plain Greek-style yogurt
- 2tablespoons unsalted butter, melted
- 2tablespoons maple syrup
- Pinch of salt
- Pinch of freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
138 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 3 grams protein; 57 milligrams sodium
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
Step
1
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.
Step
2
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.
Step
3
Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.
Tip
- Advance preparation: This can be made up to three days ahead. Cover and refrigerate. Reheating will take 30 to 40 minutes.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
131
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Cooking Notes
NH Kate
how would I incorporate canned pumpkin in lieu of fresh?
runnergal
A nice twist on typical mashed sweet potatoes. The lime juice came through too strong at first, but it mellowed after sitting overnight. I don’t think the butter and maple syrup added much, and could probably be left out to make the dish a bit healthier
Judy
Works well as an accompaniment to a poultry or pork roast, along with another vegetable for contrast. I like Brussels sprouts or cauliflower.
Eve
The lime overpowered the nice flavors of pumpkin and potatoes. I recommend reducing the line by half.
Marti
Lime juice is the surprise ingredient! Lots of compliments - will make over and over - used kabocha instead of butternut squash.
Ellen
This was a hit, and we will definitely make it again. I might add a little bit more yogurt or other liquid just to get a smoother texture.
NH Kate
how would I incorporate canned pumpkin in lieu of fresh?
Eve
The lime overpowered the nice flavors of pumpkin and potatoes. I recommend reducing the line by half.
Laurie
Skip yogurt and butter. Ditto on olive oil!
Ellen
This was a hit, and we will definitely make it again. I might add a little bit more yogurt or other liquid just to get a smoother texture.
runnergal
A nice twist on typical mashed sweet potatoes. The lime juice came through too strong at first, but it mellowed after sitting overnight. I don’t think the butter and maple syrup added much, and could probably be left out to make the dish a bit healthier
Marti
Lime juice is the surprise ingredient! Lots of compliments - will make over and over - used kabocha instead of butternut squash.
DKM
Had the pumpkin and apples (one Granny Smith; one Braeburn; half of a Fuji too), so no sweet potato, but otherwise, I made it as suggested. Different. Undecided, both my wife and I, as to whether we really like the recipe/dish or not. Definitely more savory than sweet (that's good), and the tang from the lime is the oddity, but nice too. I suppose it is just one of those taste combinations one isn't expecting.Thinking it needs to go into a bean burrito; perhaps fish. We'll see.
Judy
Since you left out sweet potatoes, a primary flavor & texture ingredient, I don't think you really made this recipe.
Carla M.
I left out the yogurt and butter- put in a bit of olive oil. Serving it in a cooked pumpkin with pecans on top as a vegan dessert- yum!
Eileen
What would you serve this with?
Judy
Works well as an accompaniment to a poultry or pork roast, along with another vegetable for contrast. I like Brussels sprouts or cauliflower.
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