Sweet Potato and Apple Puree

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This sweet potato and apple puree is a sophisticated vegetarian side dish that offers a beautiful balance of savoury and sweet notes. By roasting the red-skinned sweet potatoes with onions and a hint of cayenne pepper, the natural sugars caramelise to create a deep, complex flavour. The addition of tart Granny Smith apples provides a subtle acidity that cuts through the richness, resulting in a vibrant, silky-smooth mash that brightens up any dinner table.

Ideal for hosting, this comforting accompaniment is incredibly versatile and pairs wonderfully with roasted roots or nut roasts. The recipe is also highly practical, as the base can be prepared a day in advance and finished with a swirl of double cream just before serving. Whether you are looking for a healthy homemade alternative to traditional mash or a refined dish for a Sunday lunch, this puree is a reliable crowd-pleaser.

Ingredients for Sweet Potato and Apple Puree

1.1kg red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
1 medium onion, cut into 1/2-inch cubes
60ml olivolja
1 tesked fint havssalt
1/2 teskedar nymalen svartpeppar
1/4 teskedar cayennepeppar
675g Granny Smith apples, peeled, cored, cut into 1-inch cubes
120 ml vispgrädde

How to make Sweet Potato and Apple Puree

Preheat oven to 177°C. 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.

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