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When it’s hard to eat solid food, get needed nutrients from this vitamin A–rich vegetable purée fortified with cashews. Cashews add important plant-based fat, protein, and magnesium. This can also be made without the cashews. Make sure to cook them well to soften them if you have mouth sensitivity, or omit them.
Apple cider adds calories and a touch of sweetness without being overpowering. For food safety, be sure to use a bottled apple cider rather than a raw or unpasteurized variety.
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2 SERVINGS |
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¼ cup finely chopped raw cashews
1 large sweet potato, peeled and cut into 1-inch pieces
½ to ¾ cup pasteurized apple cider or 100 percent apple juice
In a saucepan, cover the cashews with several inches of water and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes. Add the sweet potatoes and simmer for 10 to 15 minutes, or until the potatoes and cashews are very tender. Strain the potato mixture and transfer the solids to a food processor. Add ½ cup of the apple cider and purée until smooth, scraping down the blade and sides to blend. If the purée is too thick, add apple cider a tablespoon at a time.
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PER SERVING |
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Calories |
240 |
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Fat |
8 g |
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Saturated fat |
1.5 g |
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Cholesterol |
0 mg |
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Sodium |
45 mg |
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Carbohydrate |
39 g |
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Dietary fiber |
5 g |
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Sugars |
16 g |
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Protein |
5 g |
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Calcium |
50 mg |
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Potassium |
530 mg |