Sweet Potato and Apple Puree

2 lb Sweet potatoes
1 c Finely chopped onion
2 lg Granny Smith apples
2 tb Unsalted butter
3 tb Creme fraiche or sour cream; or to taste
Freshly grated nutmeg to taste
Hot water for thinning the puree if necessary

In a large saucepan boil the sweet potatoes, peeled and cut into 1-inch pieces, in water to cover for 10 to 12 minutes, or until they are very tender. While the sweet potatoes are boiling, in a large skillet cook the onion and the apples, peeled, cored, and sliced thin, with salt and pepper to taste in the butter over moderate heat, stirring, for 5 to 10 minutes, or until the apples are very tender. Drain the sweet potatoes well, in a food processor puree them with the apple mixture until the mixture is smooth, and with the motor running add the creme fraiche, the nutmeg, salt and pepper to taste, and enough hot water to thin the pure to the desired consistency.

Serves 6 to 8.

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