Chipotle Sweet Potato and Spiced Apple Purees Recipe
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.
- 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
- 1. 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.
- 2. 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.
- 3. Place potatoes in a food processor; add the milk, chipotle pepper, pepper and remaining salt. Cover and process until smooth. Transfer to a serving bowl; keep warm.
- 4. Place apples and cooking juices in a clean food processor; cover and process until smooth. Spoon over sweet potato puree. Yield: 8 servings.
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.
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