This wonderful purée adds a ton of flavor to any dish. The consistency is thinner and smoother than a traditional mashed sweet potato, but thicker and creamier than a sauce.  One of the awesome things about sweet potatoes is that they are less starchy than regular potatoes so they don’t get gummy in the food processor or blender; which means once your sweet potato is cooked it only takes a couple of minutes to transform it into this spicy golden puree. I love to serve it spread out on the plate under roasted or sautéed veggies, tofu or fish dishes. It turns ingredients which might otherwise be a little bland into an exciting meal without adding a single drop of oil. In fact, the sweet potato and spices are both a super nutrient-dense additions to your menu. Plus they and add a beautiful pop of color. Try it with my Maple Glazed Acorn Squash and/or some sautéed greens. Enjoy! xJacq

Ingredients: 4 Servings

1 large sweet potato (approx. 1lb 3oz)
1/2 cup Almond or Cashew Milk
1/4 cup Vegetable Broth
2 tsp Maple Syrup
1 small Garlic clove
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 Tbsp fresh Orange or Tangerine Juice
1 tsp Berbere Spice*

Prick the sweet potato several times with a fork. Place on a baking sheet and roast the sweet potato in a 400* oven until easily pierced with a fork 45 min-1hr. Peel and chop the flesh into chunks. Add to a food processor or high-speed blender along with the rest of the ingredients and blend until smooth.

*If Berbere Spice is not available substitute with:
1/4 tsp + 1/8 tsp Chili Powder
1/8 tsp Cinnamon
1/8 tsp Ginger
Pinch of Nutmeg