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Sweet Potato Puree

Yield 8 servings (serving size: 3/4 cup)

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

Nutrition 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

How to Make It

  1. 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.

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