Sweet Potato Pumpkin Puree

6-8 Sweet Potatoes
4-6 Granny Smith or other tart apples
2 Onions
1 can pumpkin (or 1 small pumpkin)
Olive oil
5 tablespoons butter, melted
1 cup plain Greek yogurt
Salt
Freshly ground pepper

Preheat oven to 375 degrees.
Oil a baking dish (or 2) which will fit the potatoes, apples and onions.
Wash the potatoes and apples and cut in half
Peel the onion and cut in half
If using fresh pumpkin, cut into quarters and remove seeds
Place all cut side down on the baking dish, and roast until each is very tender. The apples will be done first. With fresh pumpkin, turn to other cut part down.
Remove from the oven and cool.
Scoop out the flesh of the potatoes and apples (removing the core of the apple), and place in a bowl with the onions. Add pumpkin (from can or from baked). Using a hand blender or food processor, process together until smooth.
(You can do this step up to 3 days before)
Add remaining ingredients, and mix well.
Put into a lightly buttered pan.
Dot the top with a bit of butter.
Bake at 350 degrees for 20-30 minutes until hot.
Serve

Comments

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