This sweet potato purée is a great dish for the fall. It does not contain a lot of fat or much added sweetener, so there’s no need to save it for your holiday table (though it will certainly fit in there just fine!).

Baking the sweet potatoes for a long time makes them super soft and sweet, almost caramelized…adding a bit of milk infused with sweet spices and topping with some crunchy maple glazed pecans makes them even better.

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3 Comments

  1. 1

    Lauren — October 18, 2009 @ 6:05 pm

    I’m a sucker for sweet potatoes, and this looks absolutely perfect!

  2. 2

    drwinnie — October 18, 2009 @ 6:14 pm

    Lauren-
    Thanks!
    And make sure you enter the gluten-free cookbook contest!
    See the quiche post for details…

  3. 3

    Laila — October 19, 2009 @ 2:44 pm

    Looks absolutely delicious ..
    Laila .. http://lailablogs.com/