Sweet Potato and Apple Puree
['2 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes', '1 medium onion, cut into 1/2-inch cubes', '1/4 cup olive oil', '1 teaspoon fine sea salt', '1/2 teaspoon freshly ground black pepper', '1/4 teaspoon cayenne pepper', '1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1-inch cubes', '1/2 cup heavy whipping cream']
Preheat oven to 350°F. Toss first 6 ingredients in large bowl. Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil; bake until vegetables are almost soft, about 40 minutes. Mix in apples. Cover and bake until sweet potatoes and apples are very tender, about 30 minutes longer. Cool slightly.
Transfer mixture to processor and puree until smooth. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Stir cream into sweet potato-apple puree. Microwave on high until heated through, about 4 minutes. Serve hot.
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