Sweet Potato Puree

recipe

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 8 %
Fat 1.7 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.3 g
Protein 4.3 g
Carbohydrate 43.3 g
Fiber 4.8 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 341 mg
Calcium 109 mg

Ingredients

8 cups diced peeled sweet potato
4 cups 2% low-fat milk
2 1/4 cups diced peeled Rome apple
1 teaspoon salt
1 teaspoon grated orange rind
1 (3-inch) cinnamon stick
2 tablespoons maple syrup
1 teaspoon ground ginger
Dash of ground nutmeg

Preparation

Combine the first 6 ingredients in a large saucepan; bring to a boil, and cook 20 minutes or until the sweet potato is very tender. Strain the mixture through a colander into a bowl, reserving 1/2 cup liquid. Discard cinnamon stick.

Place sweet potato mixture, reserved 1/2 cup liquid, maple syrup, ginger, and nutmeg in a food processor, and process until smooth.

November 1995
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