RECIPE COURTESY OF FOOD NETWORK KITCHEN

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.

• Level:Easy
• Total:1 hr 15 min
• Prep:5 min
• Cook:1 hr 10 min
• 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

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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