Roasted Sweet Potato Puree with Orange & Coconut, from And Here We Are At The Table
  • 4 lbs. sweet potatoes
  • ½ of a 14 oz. can coconut milk
  • juice and zest of 1 orange, preferably organic
  • 1 inch fresh ginger, grated
  • Equipment: either an immersion blender or a food
  • processor.
  1. Roast your sweet potatoes in a 350o F or 180o C oven, until they are thoroughly soft. The amount of time will depend completely on the size and thickness of your sweet potatoes, so it will take at least 30 minutes, and could be quite a bit longer.
  2. Remove your sweet potatoes from the oven, and let them cool enough that you can handle them. Pull the skins off and discard– put the roasted sweet potatoes in a large bowl, or in the work bowl of your food processor, if using.
  3. Add the coconut milk, orange juice, ginger and 1 teaspoon of sea salt, and blend– either with immersion blender or food processor– until completely smooth and creamy.
  4. Taste and adjust seasoning as needed.
  5. If making ahead, pour into a baking dish and cover and refrigerate, reheating in a 275o F (140o C) oven before serving.
Recipe by Almost Bananas at