A delicious brandied sweet potato and date
filling to use in a variety of dishes such as pies, tarts, turnovers,
ravioli, perogies, etc.
Sweet Potato-Date
Filling
- 1 1/2 cups sweet potato, cooked, mashed
- 2/3 cup chopped dates
- 2 tablespoons packed dark brown sugar
- 1/4 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 2 teaspoons apple butter
- 2 tablespoons sour cream
- 1/2 teaspoon brandy flavoring
- Mix all ingredients except sour cream
and cook over medium heat, stirring to prevent burning, about
15 minutes. Add sour cream and cool. Any leftover filling may
be refrigerated for several days or frozen. After thawing, stir
before using.
Makes 2 1/2 cups filling.
Recipe provided courtesy of North Carolina
Sweetpotato Commission.
