3 medium sweet potatoes, peeled and coarse chopped
1 TBSP Celtic sea salt
1/4 cup good quality curry powder
1/4 cup honey
2-4 cups almond milk
Put the potatoes in a pot and cover with water.
Bring to a boil and add the salt.
Stir thoroughly and return to a gentle boil until potatoes are soft, about 10 minutes.
Drain and set aside.
Melt the coconut oil in a 1 quart saucepan.
Whisk in the curry. Then add the honey and 2 cups of milk. Stir to blend.
Place the sweet potatoes and the coconut oil mixture in a food processor.
This may need to be done in 2 batches.
Pulse until creamy.
Add more milk as needed.
Serve hot with a dallop of sour cream or cashew cream for vegans.
Bring to a boil and add the salt.
Stir thoroughly and return to a gentle boil until potatoes are soft, about 10 minutes.
Drain and set aside.
Melt the coconut oil in a 1 quart saucepan.
Whisk in the curry. Then add the honey and 2 cups of milk. Stir to blend.
Place the sweet potatoes and the coconut oil mixture in a food processor.
This may need to be done in 2 batches.
Pulse until creamy.
Add more milk as needed.
Serve hot with a dallop of sour cream or cashew cream for vegans.
Beverly G (Tallahassee , FL)
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