Curried Sweet Potato Puree

Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright[ kick at the end.]

Total Time:
1 hr 15 min
Prep:
5 min
Cook:
1 hr 10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 medium sweet potatoes (about 1 3/4 pounds)
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon curry powder
  • 4 thin slices peeled fresh ginger
  • Kosher salt
  • 1/2 lime
  • Toasted sliced almonds, for garnish, optional
  • Chopped cilantro, for garnish, optional
Directions

Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.

Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.

Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.

Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.


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    This recipe is featured in:

    The Best Kwanzaa Recipes