Purple Sweet Potato Puree
Author: Zesty Paleo
Ingredients
- 1 pound purple sweet potatoes*
- 1 medium apple
- 1 teaspoon honey (optional)
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 3 tablespoons coconut milk
- 3 tablespoons coconut oil, divided
- ⅛ teaspoon sea salt or to taste
Instructions
- Preheat the oven to 400F.
- Coat the sweet potatoes and apple with 1 tablespoon of the coconut oil.
- Arrange everything in a baking dish and bake on the middle rack for 1 hour, turning once halfway through.
- Cool until safe to handle, remove skin from the potatoes and apple, discard the apple core.
- Transfer all the ingredients into a food processor and blend until smooth.
- Fill in moulds (optional) with purée and let it sit in a fridge for 30 minutes or more to set in.
Notes
Variations: Omit cinnamon and use 1-2 teaspoons of orange or lemon zest.
*Feel free to use any kind of sweet potatoes or yams for this recipe.
*Feel free to use any kind of sweet potatoes or yams for this recipe.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-purple-sweet-potato-puree/