Curried Sweet Potato Puree – a delicious recipe with sweet potatoes, unsweetened almond milk, curry powder, thin, Kosher salt, lime. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
2
Let cool slightly.
3
Combine the almond milk, curry powder and ginger in a small saucepan.
4
Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes.
5
Discard the ginger.
6
Pour any sugary juices from the sweet potato foil wrappers into a food processor.
7
Peel the sweet potatoes and add the flesh to the food processor.
8
Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
9
Transfer to a serving bowl and squeeze the lime over the finished puree.
10
Garnish with almonds and cilantro if desired and serve warm.
326
kcal
Calories
16
g
Fat
42
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Curried Sweet Potato Puree falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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