Sweet Potato Puree With Apples and Sage
This dish tastes a lot like Thanksgiving, to me, and would be a wonderful addition to your Holiday feast this year. And maybe each year that follows, as well. The silky smooth sweet potatoes are the star, as they should be, with the apples and sage offering the perfect counterpoint of flavor. The apples also offer a little hint of texture, as long as you don’t overcook them. You want them to be just softened, not apple sauce.
serves: 4, easily scaled
For the puree:
• 3 pounds sweet potatoes (about 3 medium), peeled and sliced in 1 inch thick rounds
• 3/4 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cardamom
• 1/4 cup butter, ghee, or fat of choice
For the apple topping:
• 2 apples, preferably a firm variety, cut into 1/2 inch dice
• 1 tablespoon butter, ghee, or fat of choice
• 1/2 teaspoon cinnamon
• 1 tablespoon minced fresh sage (about 5-6 leaves), plus additional for garnish, optional
• 1/8 teaspoon sea salt
For the sweet potato puree:
1) In a medium stock pot, add enough water to cover the sweet potatoes and bring to a boil.
2) Once very soft (likely after about 15-20 minutes), drain.
3) Transfer the sweet potatoes to a food processor along with the butter, nutmeg, cardamom and salt, and puree until smooth. You may have to scrape down the sides a few times to get it smoothly pureed. Alternately, you can use a food mill or a hand-held masher. (The masher won’t get them as silky smooth, but does the trick.)
Meanwhile, make the apples:
1) In a large skillet over medium-high heat, melt the butter.
2) Add the apples and saute, stirring often until just softened but not mushy, about 8 minutes.
3) Add the sage, cinnamon, and salt and saute another 30 seconds. If there is anything stuck to the bottom of the pan, add a tablespoon or so of water and scrape it up and mix it into the apples. There’s good flavor in there!
4) Serve the apple mixture over the sweet potatoes.