Sweet Potato and Apple Puree w/ Streusel Topping

Sweet Potato and Apple Puree with Streusel Topping

I have been making this dish for many, many years (with some variations from time to time).  I meant to get it posted before November, but with baby on the way then (and now here), it just didn’t happen.  Better late than never. 

Serve this as a side dish at Thanksgiving or during the Fall and Winter months.  It’s so delicious, one of my absolute favorite side dishes. 

Enjoy!

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Equipment: Food Processor, Baking Pan, Casserole Dish

·      5 organic sweet potatoes (such as Garnet)

·      2 organic sweet apples (such as Fuji)

·      6 tablespoons pasture butter + ½ cup, divided (See Resources)

·      ½ teaspoon Celtic sea salt (See Resources)

·      ¾ cup gluten free rolled oats, ground into flour

·      ¾ cup coconut palm sugar

·      ½ teaspoon ground cinnamon

Sweet Potato and Apple Puree

1.    Preheat oven to 400 degrees F.

2.   Wash sweet potatoes and apples.  Poke a few holes with a knife in the sweet potatoes.  Cut apples in half, peel and remove core.  Place sweet potatoes and apples on a baking pan.  Bake for about 60 minutes or until soft.  Remove from oven, carefully cut the sweet potatoes in half (they are HOT!), allow to cool about 10 minutes. 

3.   To food processor – Add sweet potato flesh (remove skin) and apples.  Add 6 tablespoons butter.  Add sea salt.  Puree until smooth and combined. 

Please excuse the color, I was cooking in the dark with awful lighting.

4.   Add sweet potato apple puree to casserole dish. 

Streusel Topping

1.    To food processor – Add oats.  Pulse until finely ground into flour. 

2.   Add ½ cup pasture butter, coconut palm sugar and cinnamon.  Pulse until combined into a crumb mixture. 

3.   Add crumb topping to sweet potato apple puree. 

Bake

1.    At this point you can refrigerate over night if you want to bake it off the next day or you can bake immediately in a preheated 400 degree F oven. 

2.   Bake for about 20 minutes.  Serve immediately. 

Yield:Makes about 5-7 servings.  

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