Curried Sweet Potato Puree

Name: Curried Sweet Potato Puree
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
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

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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.

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Level: Easy
Total: 1 hr 15 min

Prep: 5 min
Cook: 1 hr 10 min

Yield: 4 servings

Nutrition Info

Level: Easy
Total: 1 hr 15 min

Prep: 5 min
Cook: 1 hr 10 min

Yield: 4 servings
Nutrition Info

Ingredients

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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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