Creamy Sweet Potato Puree with Asian Flavors
This super creamy mashed sweet potato can be used as a side dish for a many dishes. I love to eat it with green beans or fresh oven vegetables. I don’t use cow’s milk for the recipe but coconut milk, so it’s also great for vegans. In addition, the spices give the puree a great Asian touch.
Another advantage is the quick preparation and the short list of ingredients, which makes the sweet potato puree but not less delicious. I myself love a slight hint of cinnamon in food and here it fits especially well. If you’re not such a big fan of cinnamon, just leave it out.
700 g sweet potato, diced
250 ml coconut milk creamy
1 glove garlic, minced
2 tsp soy sauce
¼ tsp cumin
½ tsp curry powder
1 pn cinnamon
Salt, to taste
First, peel the sweet potatoes and cut them into bite-sized pieces. Put water in a pot on the stove and add a pinch of salt. Boil the sweet potato pieces in it for about 15 minutes. Then pour the water through a sieve into another pot. You will still need.
Now put the pieces together with the spices, garlic, coconut milk and 50 milliliters of the cooking water into a bowl and mix everything with a hand mixer. Add the cooking water slowly so that the puree is not too thin. At the end, season the puree with salt.
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