Sweet Potato-Date Filling
A delicious sweet potato and date filling to use in a variety of dishes such as pies, tarts, turnovers, ravioli, perogies, etc.
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.