Description
This healthy recipe will make your sweet potatoes taste like an exotic treat. We’ve simplified the ingredients so this not only works for holiday gatherings … but also for everyday meals.
Ingredients
Scale
- 4 medium sweet potatoes
- ½ cup (120 ml) unsweetened nut milk
- ½ tsp curry powder
- 4 thin 2” (5 cm) slices of peeled fresh ginger
- Freshly ground sea salt
- 1 lime, juiced
- Toasted cashews for garnish (optional)
- Handful chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 400ºF/200ºC. Wrap the sweet potatoes individually in foil and bake until soft, about 1 hour. Carefully remove from the oven and allow to cool slightly.
- Combine the nut milk, curry powder, and ginger in a small saucepan. Bring to a boil then reduce the heat and let simmer uncovered for about 5 minutes. Remove the ginger from the pan and discard.
- In a high-speed blender or food processor, drain the juices from the sweet potato packets. Scrape the sweet potatoes out of their skin and add the flesh to the food processor. Add the oat milk mixture along with salt to taste (about ½ tsp) and puree until the potatoes are smooth.
- Pour the sweet potatoes into a serving bowl and squeeze lime juice over the top. Top with the optional cashew and cilantro garnish.