This recipe was created to accompany Herb-coated Lamb with Port-Red Wine Sauce .
Recipe information
Yield
Serves 4
Ingredients
2 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
1 8-ounce Granny Smith apple, peeled, cored, cut into 1-inch pieces
2 tablespoons (1/4 stick) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Preparation
Preheat oven to 350°F. Boil yams in pot of boiling salted water until tender, about 20 minutes. Add apple; cook until tender, about 5 minutes. Drain well. Place yams and apples on large baking sheet. Bake until slightly dry, about 10 minutes. Blend yams and apple in processor until smooth. Add butter and spices; blend until butter melts. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Transfer mixture to medium saucepan. Stir yams over medium-low heat until hot.
