Prep 5 mins
Cook 30 mins
My cousin and I came up with this simple recipe, when she overbaked the sweet potatoes for Thanksgiving Dinner. They tasted great! I don't really like sweet potatoes, but I took thirds on this one.
- Overcook the sweet potatoes. Either bake them in foil, steam, roast (I'm sure roasting would give them an even nicer flavour) or bbq. Get them overcooked so they are really soft and you can mash them with a fork.
- Add applesauce (we used an Organics Applesauce snack cup. I think it might have been sweetened, so you may need to add some sugar to tast if you use unsweetened).
- Add Cinnamon.
- Mash it all together with a fork, or use a blender for a smoother texture and serve.
Delicious! I made these in place of my standard candied sweet potatoes at Thanksgiving since a guest of ours has gluten and dairy allergies. They were so delicious and you truly don't miss all of the bad stuff. I added some extra cinnamon and nutmeg and they were perfect. That same guest took the leftovers home and made some little tarts with a gluten free crust and they tasted just like pumpkin pie! I told her she will be making the dessert next year :) Thanks so much for posting!
I didn't follow the recipe exactly but just used the general idea of it. I baked 3 small/medium sweet potatoes in their skins- pierced- on a tray lined with parchment (to avoid a messy cleanup) until very soft (375 for about an hour). Then I pulled the skin off them carefully after a few minutes. I put them in the food processor with about a tablespoon of brown sugar, 1/4-1/2 cup unsweetened applesauce and a few shakes of cinnamon (I didn't measure anything), and pureed it. Aside from the baking part, the rest of the prep took seconds. The results were really nice, fresh and light tasting without being overwhelmingly sweet, my boyfriend and I liked it. I usually make my sweet potatoes laden with fat and lots of sugar, but this is a really simple low fat way to enjoy them, and I will be doing them this way often from now on. Thanks Seamor : )