Photo: Curried Sweet Potato Puree Recipe
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.
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review