We prefer the more intense flavor that develops as the sweet potatoes bake in the oven. To save time, peel the potatoes and cut into cubes. Cook in the microwave in a small amount of water until the potatoes can be mashed easily with a fork. Preheat the oven to 400°, and continue with the recipe beginning with step 3.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
5 mins
cook:
1 hr 10 mins
stand:
15 mins
total:
1 hr 30 mins
Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.

  • Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.

  • Scoop pulp from potatoes; place pulp in a large mixing bowl. Add yogurt-based spread. Beat with a mixer at medium speed until smooth.

  • Remove fruit from apple cider with a slotted spoon, reserving 1 tablespoon cider; discard remaining cider. Add fruit, 1 tablespoon cider, brown sugar, and salt to potato mixture. Stir well. Spoon mixture into a 2-quart baking dish coated with cooking spray.

  • Bake at 400° for 10 minutes or until thoroughly heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

164 calories; fat 0.5g; saturated fat 0.1g; protein 1.9g; carbohydrates 39.5g; iron 0.8mg; sodium 101mg; calories from fat 3%; fiber 3.7g; calcium 22mg.
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