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Entrées & Sides

Curried Sweet Potato Puree


  • 4 medium Sweet Potatoes (about 1¾ LBS)
  • ½ CUP unsweetened Almond Milk
  • ½ TSP Curry Powder
  • 4 Fresh Ginger, peeled and sliced thin
  • ½ Lime

Optional for Garnish:

  • Almonds, sliced and toasted
  • Cilantro, chopped


  1. Preheat oven to 400⁰F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
  2. Combine the 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. Remove and discard the ginger.
  3. Pour any 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 puree until smooth.
  4. Transfer to a serving bowl and squeeze the lime over the finished puree.
  5. Garnish with almonds and cilantro if desired.

Yield: 4-6 servings

Preparation Time: 1 hour 30 minutes

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