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.
- Level: Easy
- Total: 1 hr 15 min
- Prep: 5 min
- Cook: 1 hr 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 372 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 6 grams
- Protein
- 3 grams
- Sugar
- 8 grams
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.
