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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Delicious!