sweet potatoes and gluten-free ravioli or pierogies

Sweet Potato Filling

11 Posted on October 11, 2010 - by Jules Shepard

Categories: Pasta, Recipes, Thanksgiving

Tags: , Allergy Friendly, Dairy Free, Healthy Recipes, Pierogies, Ravioli, Sweet Potato

1 large sweet potato (approximately ¾ lb.) or equivalent pumpkin purée
1/2 large crisp apple like Gala (approximately 1/4 lb.)
1 Tbs. pure maple syrup or maple flavored agave (e.g. Ohgave! or Wholesome Sweeteners®)
3/4 tsp. sea salt
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Microwave potato until soft in the center when tested with a fork. Alternatively, peel potato and cut into quarters. Boil in water for 8-10 minutes, until tender but not mushy. Drain and mash in a large bowl.

Peel and cube apples, then place in a microwave-safe bowl with 1/4 cup water, covered with plastic wrap. Microwave on high for 2-3 minutes, until apples are soft. Alternatively, roast at 400 F for 15 minutes, or until fork tender. Drain the water.

Mash the potatoes and apples with a potato masher or in a food processor. Stir in remaining ingredients and taste to determine if you would like any additional spices.

Set aside, covered, until ready to use in pierogies, ravioli, burritos or enchiladas!.

( See also, Mashed Potato Filling)

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This entry was posted on Monday, October 11th, 2010 at 2:00 pm and is filed under Pasta, Recipes, Thanksgiving. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Comments

We'd love to hear yours!

Beth said: on January 24, 2012

I am perplexed as to the use of microwaves… microwaves are banned in Russian and other countries. I don’t understand the continued use. Are you unaware of the dangers? They destroy the food.
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