| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Sweet potatoes |
| 1 |
c |
Finely chopped onion |
| 2 |
lg |
Granny Smith apples |
| 2 |
tb |
Unsalted butter |
| 3 |
tb |
Creme fraiche or sour cream; or to taste |
|
|
Freshly grated nutmeg to taste |
|
|
Hot water for thinning the puree if |
|
|
; necessary |
INSTRUCTIONS
In a large saucepan boil the sweet potatoes, peeled and cut into 1-inch
pieces, in water to cover for 10 to 12 minutes, or until they are very
tender. While the sweet potatoes are boiling, in a large skillet cook the
onion and the apples, peeled, cored, and sliced thin, with salt and pepper
to taste in the butter over moderate heat, stirring, for 5 to 10 minutes,
or until the apples are very tender. Drain the sweet potatoes well, in a
food processor puree them with the apple mixture until the mixture is
smooth, and with the motor running add the creme fraiche, the nutmeg, salt
and pepper to taste, and enough hot water to thin the pure to the desired
consistency.
Serves 6 to 8.
Gourmet October 1992
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