My favorite sweet potatoes have deep orange flesh. Its not only which I find them more intensely flavored than the pale golden brown sweet potatoes, I prefer their dense, smooth texture. While this puree is a delicious side dish for savory meals, it also makes a good base for a sweet or possibly savory pie filling.", "2 lrg sweet potatoes", "2 lrg apples (Rome Beauty, Northern Spy, Winesap)", "4 Tbsp. butter", "1/4 x to 1/2 c. whipping cream or possibly lowfat sour cream", "1/2 tsp grnd nutmeg", "1/4 tsp grnd ginger Preheat oven to 350 degrees.
Instructions
Place the potatoes on a greased baking sheet and bake for 1 1/2 hrs, or possibly till very tender.
Peel, core and slice the apples.
Heat the butter in a skillet and cook the apples over low heat till tender, about 15 min.
Transfer the apples to a large bowl.
Peel the potatoes while still warm.
Add in them to the apples.
Add in the cream, nutmeg and ginger.
Mash together with a fork, then whip the mix with an electric mixer till the texture is creamy.