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10Ingredients
45Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. sweet potatoes (about 5 medium)
- 2 apples (medium)
- 1/2 cup water
- 1/4 cup honey
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 2 Tbsp. unsalted butter (optional)
- 1/2 cup milk
- 1/2 cup chopped pecans (coarsely, lightly toasted)
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Reviews(14)
Chicky a year ago
Tasted good and appreciate they were healthy but won't make again as sweet potatos are too hard to cut into cubes, took a long time to prep fingers ached afterwards, not lazy but had a lot of other food to prepare and it slowed me down. Even after over 3 hours there were still some cubes that weren't soft yet, next time will find a recipe using canned sweet potatoes.
Blanc Vieras 3 years ago
This is the second time I've made this dish and the second time that it's been the showstopper. So easy to make yet so very tasty. I highly recommend it.
Amanda Simmons 3 years ago
Delicious!!! A definite repeat. After reading the reviews I also tried it with coconut milk. Next time I make it, I’ll try with regular milk.
rikki A. 4 years ago
It was delicious! The texture was a little watery but that was because I added more honey than what the recipe called for lol!
Stratmoen 4 years ago
Very good, I used coconut milk and did not put honey, but it turned out perfectly. Thank you!
Kris N. 5 years ago
Very good! Made this for Thanksgiving dinner and everyone liked it- even a very picky 12yr old boy. I used a 5lb box of sweet potatoes, 3 apples (2 red delicious and 1 gala), and the listed amounts of water, honey, cinnamon, and nutmeg. Mashed in the slow cooker after about 4 hours on high, but kept it more on the chunky side instead of a true purée, and added 4tbsp of unsalted butter (mixed in). I did not add the milk or pecans. This will be a repeat recipe for us for sure!