Curried Sweet Potato Puree (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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.] 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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