Pumpkin Potato Puree Recipes

SWEET POTATO, PUMPKIN AND APPLE PUREE

Sweet Potato, Pumpkin and Apple Puree image

This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 1h30m

Yield Makes six to eight servings

Number Of Ingredients 9

Ingredients

1 pound sweet potatoes, scrubbed
1 pound pumpkin, seeds removed
2 tart apples, such as Granny Smith or Braeburn
2 tablespoons lime juice
5 tablespoons plain Greek-style yogurt
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup
Pinch of salt
Pinch of freshly grated nutmeg

Steps:

Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 12 grams, TransFat 0 grams

POTATO PUMPKIN MASH

Potato Pumpkin Mash image

No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. - Michelle Medley, Dallas, Texas

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 to 3/4 cup 2% milk, divided
8 tablespoons butter, softened, divided
1 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon coarsely ground pepper

Steps:

Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.

Nutrition Facts : Fat 13 g fat (8 g saturated fat), Cholesterol 31 mg cholesterol, Sodium 384 mg sodium, Carbohydrate 23 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein.

PUMPKIN PUREE

Pumpkin Puree image

This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.

Provided by SYMKA

Categories Side Dish Vegetables Squash

Time 1h30m

Yield 5

Number Of Ingredients 1

Ingredients

1 sugar pumpkin

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 47.2 g, Fat 0.7 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 9.9 g

PUMPKIN POTATO PUREE

Pumpkin Potato Puree image

This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors. But, surprisingly, it's the cider vinegar that really makes this dish sing-just a tablespoon of this stealth ingredient adds a roundness that ties the whole dish together. We love it with pork chops or turkey cutlets.

Provided by Paul Grimes

Categories Milk/Cream Potato Side Thanksgiving Quick & Easy Pumpkin Fall Sage Christmas Eve Fontina Nutmeg Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pound large boiling potatoes
1/2 stick unsalted butter, cut into pieces
1 cup canned pure pumpkin
3/4 cup whole milk, warmed
1/4 pound Italian Fontina cheese, diced (about 1 cup)
1 1/2 teaspoon finely chopped sage
1 tablespoon cider vinegar
1/4 teaspoon grated nutmeg

Steps:

Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.
Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.

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