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

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.

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