Sweet Potato And Rutabaga Puree With Apples Recipes

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

SWEET POTATO AND APPLE PUREE

Steps:

• Preheat oven to 350°F. Toss first 6 ingredients in large bowl. Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil; bake until vegetables are almost soft, about 40 minutes. Mix in apples. Cover and bake until sweet potatoes and apples are very tender, about 30 minutes longer. Cool slightly.
• Transfer mixture to processor and puree until smooth. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Stir cream into sweet potato-apple puree. Microwave on high until heated through, about 4 minutes. Serve hot.

SWEET POTATO AND APPLE PURéE

Steps:

• Preheat the oven to 425 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 and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
• Turn the oven down to 350 degrees. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples 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- or 3-quart baking dish.
• Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.

SMUSHED APPLES AND SWEET POTATOES

Steps:

• Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.
• Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

SWEET POTATO AND RUTABAGA PUREE WITH APPLES

Steps:

• Cut small deep slit in each potato and bake in 375°F oven for about 1 hour or until tender. Meanwhile, peel rutabaga and cut into ½ inch cubes.
• In pot of boiling salted water, cover and cook rutabaga for about 30 minutes or until very tender; drain well. Scrape out flesh from potatoes. In food processor or blender, combine sweet potato and rutabaga; puree, in batches, until smooth. Transfer to large bowl and set aside.
• Peel, core and chop apples; sprinkle with lemon juice. In small saucepan, melt 2 tablespoons of the butter over medium heat; add apples, sugar, salt, pepper, cinnamon and nutmeg. Reduce heat to low and simmer, covered and stirring often, for 15 to 20 minutes or until apples are very tender. Transfer to food processor or blender and puree; stir into vegetable puree along with sour cream. Taste and adjust seasoning if necessary. Transfer to greased 6 cup casserole.
• In small saucepan, melt remaining butter over low heat; cook almonds, stirring for 2 minutes. Sprinkle around edge of casserole; let cool to room temperature before covering and refrigerating for up to 3 days. To serve, bring to room temperature and reheat, uncovered, in 350°F oven for 30 to 40 minutes or until heated through. Makes 8 to 10 servings.
• Canadian Living.

SWEET POTATO AND APPLE PUREE

Steps:

• Cover the potatoes with water; cover the pot, and boil the potatoes until they are tender, 10 to 15 minutes.
• Put the apples, ginger and 3 tablespoons of the orange juice in a skillet, and saute until the apples are tender.
• In a food processor or food mill, puree the apples with the potatoes, adding the remaining orange juice, the lemon juice and the cinnamon.

SCALLOPED RUTABAGA AND APPLE

Steps:

• Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper. , Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top. , Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender.

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

Steps:

• In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
• Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

SWEET POTATOES WITH APPLES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

RUTABAGA-AND-APPLE MASH

Steps:

• Cut rutabaga and apple into 1-inch pieces. Cover with water; boil until tender. Drain, then mash with butter and cream. Add salt and pepper to taste.

CITRUS-ROASTED SWEET POTATO AND RUTABAGA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
• Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

SWEET POTATO AND APPLE PURéE

Steps:

• 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 purée them with the apple mixture until the mixture is smooth, and with the motor running add the crème fraîche, the nutmeg, salt and pepper to taste, and enough hot water to thin the puré to the desired consistency.

SWEET POTATO PUREE WITH APPLES RECIPE - (5/5)

Steps:

• 1. Preheat the oven to 425ºF. 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 and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle. 2. Turn the oven down to 350ºF. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples 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- or 3-quart baking dish. 3. Heat the puree in the 350ºF oven for 20 to 30 minutes, until steaming. Serve hot. Advance preparation: This can be made through Step 2 a day ahead and kept covered in the refrigerator. Reheating will take 30 to 40 minutes.

SWEET POTATO AND RUTABAGA BISQUE

Steps:

• In a large nonreactive saucepan, combine sweet potatoes, rutabaga, bay leaf, white wine, and 2 cups of stock. Bring to a boil, reduce heat to medium-low, cover, and cook until sweet potatoes are tender, 25 to 30 minutes. Discard bay leaf.
• Transfer to a blender or food processor and puree, in batches if necessary,.
• until smooth.
• Return to saucepan. Stir in remaining broth, mace, salt, pepper, and cream. Simmer, stirring occasionally, 10 minutes.
• Ladle into soup bowls and sprinkle candied ginger on top.

SWEET POTATOES AND APPLES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.