PERFECT MASHED SWEET POTATOES
Baked sweet potatoes processed with peeled baked red apples till velvety smooth with nothing more than pink Himalayan salt. Exquisite! Naturally sweet with a slight bite from the acid of the apple!
Makes 3-1/2 cups
Preheat oven to 375 degrees
3 lg. sweet potatoes, rinsed and scrubbed
8 red apples – wash, core and slice bottoms even if necessary so they’ll stand up in the baking dish – just take off as much as you need to take off
1/2 c. water
1 t. pink Himalayan salt
Place sweet potatoes on rack in preheated 375 degree oven.
Using a coring device remove center of core from all apples. Visually check inside of the apples to be sure that all core is gone. If not then do a little trimming with the coring device to make that happen.
In 9 x 13 inch baking dish place all apples top side up. Surround bottom of apples with 1/2 cup water.
Foil tightly, then place alongside the sweet potatoes and bake both apples and potatoes in preheated 375 degree oven 1 hour or till fork-tender. Very soft is what we want.
Remove both from oven, cool to room temperature and store in covered containers in refrigerator till ready to use.
When ready to make the mashed potatoes:
Peel sweet potatoes, removing any ugly spots, then cut into chunks and place in food processor.
Cut apples in half from top to bottom and scrape soft pulp from the skins and place that into food processor with the sweet potatoes. Process till smooth.
Add salt, then process again, being sure all lumps have disappeared.
Transfer to saucepan and heat over low heat with lid on, stirring often, till very hot. Serve immediately.
Notes: I like these potatoes just plain all by themselves – hot, cold or at room temperature. But you can also use them as a side dish with veggie meats, veggies and a salad or coleslaw, or top a chef’s salad with a spoonful to act as the soft, cheese-like ingredient that buffers the hard of the raw ingredients.
I baked 12 apples, but only used 8 of them for this recipe.