Peeps, I am so excited about today's post -- inordinately so, but hey, sometimes it's the little things that make my day.
Why am I so excited? Because I had an aha moment that turned out to be super sweet. Literally.
I had a bunch of apples from my fall apple haul leftover and decided to make my favorite, no-effort slow cooker applesauce. But I also happened to have a couple of sweet potatoes. And you know how apples get sweeter when you cook them into mush? SO DO SWEET POTATOES.
At that moment, this sweet potato applesauce was born.
And it couldn't be easier to make: two ingredients, one crockpot, zero effort. Well, nearly zero -- you do have to peel the potatoes and peel and core the apples. But after that? Just load up the crockpot and watch the magic happen.
You can use this sweet potato applesauce any way that you'd use regular applesauce. I've been baking with it (check out my two-ingredient applesauce muffins!), stirring it into plain yogurt for breakfast, using it as a sweetener in my homemade granola recipe and turning it into fruit leather (ZOMG, talk about a great snack for kids -- you don't need to add a single thing, just spread it out and dry it!). Plus, I popped some into the freezer to enjoy during the cold winter months.
Unlike my crockpot applesauce, I didn't add any cinnamon or other spices to this sauce, as I was trying to keep it "neutral" for baking purposes, but feel free to get creative: in addition to cinnamon, try some nutmeg, clove or even a dash of cardamom.
How would you use this sweet potato applesauce, especially with the Thanksgiving holidays approaching? Leave a comment: The Ninj wants to know.
Slow Cooker Sweet Potato and Apple SauceThe number of apples and sweet potatoes required will vary, depending on the size of your slow cooker. Just keep the ration at about 2/3 apples and 1/3 sweet potato.
6-8 large apples (I used Honey Crisp), peeled, cored and coarsely chopped
1-2 medium sweet potatoes, peeled and coarsely chopped
1/4 cup water
Place the ingredients in a slow cooker, cover and cook on HI for about 3 hours or LOW for 6-8 hours until well softened. Blend with an immersion blender unless you prefer a chunkier texture. Cool and store in the refrigerator or freeze.