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Chipotle Sweet Potato and Spiced Apple Purees

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,” writes Shannon Abdollmohammadi from Woodinville, Washington.

8 ServingsPrep: 30 min. Bake: 35 min.

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 peppers in adobo sauce
1/4 teaspoon pepper

Directions

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.
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.
Place potatoes in a food processor; add the milk, chipotle peppers,
pepper and remaining salt. Cover and process until smooth. Transfer

2 of 2

Chipotle Sweet Potato and Spiced Apple Purees (continued)

Directions (continued)

to a serving bowl; keep warm.
Place apples and cooking juices in a clean food processor; cover and
process until smooth. Spoon over sweet potato puree. Yield: 8
servings.

Nutrition Facts: 3/4 cup sweet potato puree with 4 teaspoons apple puree equals 224 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 498 mg sodium, 49 g carbohydrate, 5 g fiber, 3 g protein.