Curried Sweet Potato Puree Recipes

CURRIED SWEET POTATO PUREE

Steps:

• Preheat oven to 450 degrees. Prick the sweet potatoes in several places. Put them in the oven and bake them until they are tender, about 50 minutes.
• Meanwhile, heat one tablespoon of the butter in a large, heavy saucepan, stir in the ginger and cook a minute or two. Add the curry powder, cook, stirring a minute or so longer, then stir in the milk. Heat the milk until steaming but not boiling. Remove the mixture from heat and set aside.
• When the potatoes have finished baking, scoop the insides out of the shells and mash them by putting them through a potato ricer or by using a potato masher.
• Reheat the milk mixture in the saucepan and transfer the sweet potato puree to the saucepan. Mix all the ingredients together and season to taste with salt and pepper.
• Brush a 4-to-6-cup baking dish with half the remaining butter. Spread the puree in the baking dish. Dot the top with the remaining butter and sprinkle with the cinnamon. Set aside until 30 minutes before serving time. Refrigerate if the puree is made the day before.
• Before serving, preheat oven to 350 degrees. Place the baking dish in the oven and bake for 20 minutes. Serve at once.

SWEET POTATO PUREE

Steps:

• Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
• Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

CURRIED PUMPKIN AND SWEET POTATO SOUP

Steps:

• In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
• add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
• reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
• Puree in food processor or with immersion blender until smooth.
• return to saucepan, if using food processor; stir in milk until blended.

CAULIFLOWER & SWEET POTATO CURRY SOUP

Steps:

• In a large saucepan sprayed with vegetable spray, heat the oil.
• Sauté the garlic and onion until softened, about 5 minutes.
• Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
• Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
• Transfer to a food processor or blender and purée until creamy and smooth.
• Return to the saucepan and thin with more stock ifdesired.
• Ladle into bowls. Garnish with a dollop of sour cream and cilantro.

CURRIED SWEET POTATO WITH WARM PARATHA BREAD

Steps:

• Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.
• Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.
• Transfer to a food processor or blender. Add the yogurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.

CURRIED SWEET POTATO SOUP

Steps:

• Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes. Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.) Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives.