4 servings almonds toasted sliced for garnish, optional
4 servings cilantro leaves chopped for garnish, optional
0.5 teaspoon curry powder
4 slices ginger fresh peeled thin
4 servings kosher salt
0.5 lime
1.8 pounds sweet potatoes
Equipment
food processor
bowl
baking sheet
sauce pan
oven
aluminum foil
Directions
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.
