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.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 5 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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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