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Chipotle Sweet Potato and Spiced Apple Purees

 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.


  • 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


  • 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 pepper,
  • pepper and remaining salt. Cover and process until smooth. Transfer

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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.
Nutritional 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.