Strange but true fact: I actually made this dish back in November, with the express intent of serving it alongside Thanksgiving dinner. I was so organized and on top of everything that I made this (with a fresh sugar pumpkin, no less!), wrapped it up, put it in the freezer for safekeeping until the big Turkey Day, and then, promptly forgot about it.
Yeah, that happened.
So the other day, as I was doing a quick visual of the freezer contents, I found the perfectly wrapped up and labeled souffle dish I had it stored in.
So I did the honorable thing: heated it up and ate it. Of course, I’m the only person in the house that will eat it – J and Alexander dislike sweet potatoes, and Sabrina has a hit/miss relationship with pumpkin. No matter, though, that means more for me.
And I’ll tell you something else – since Austin can’t seem to make up its mind with regard to the weather, this definitely is warm and welcome with the 27 degree temperature we are experiencing right now.
Sweet Potato, Apple and Pumpkin Puree – adapted from Food52
- 1 pound sweet potatoes, scrubbed
- 1 pound pumpkin, seeds removed (or use canned pumpkin)
- 2 medium size apples – I used Honeycrisp
- 5 tbs plain Greek-style yogurt
- 2 tbs unsalted butter, melted
- 2 tbs agave syrup (or maple syrup)
- cinnamon, for sprinkling on top
Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, spray the sheet lightly with nonstick spray, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it’s fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin, and core the apples. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish. Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Sprinkle with cinnamon if desired.