40 Min
GF
Mashed Sweet Potato Puree
In Indian cuisine, sweet potato is almost always used for savory foods, not for sweet preparations. Sweet potato chaat, sweet potato sabzi and so on. This sweet potato mash can make a great companion to grilled meats, vegetables, and seafood. It tastes less sweet than you would expect and if packed with flavor. The topping of pine nuts and pumpkin seeds also adds a nice crunch.
In Indian cuisine, sweet potato is almost always used for savory foods, not for sweet preparations. Sweet potato chaat, sweet potato sabzi and so on. This sweet potato mash can make a great companion to grilled meats, vegetables, and seafood. It tastes less sweet than you would expect and if packed with flavor. The topping of pine nuts and pumpkin seeds also adds a nice crunch.
Share this recipe
Cook Time
40 Minutes
Serves
4
Directions
Step 1
Rinse the lentils and soak for 20 to 30 minutes. Drain.
Step 2
Peel the sweet and Idaho potatoes and combine with ginger, turmeric, salt and 2 cups water in a large stockpot. Bring to a boil, then cover and lower the heat. Cook for 20 to 30 minutes and check the potatoes. They should be fork tender and there should not be much liquid left. Turn the heat off and let the potato mix rest for 10 to 15 minutes. If there is any water remaining, boil it off or discard.
Step 3
Mash the potatoes until smooth and slowly add the plain yogurt and 5 tablespoons ghee.
Step 4
In the meanwhile, to prepare the crumble, heat the ghee and toast the pumpkin seeds and pine nuts with a pinch of salt until they are crispy and coated in ghee. Take them off the heat, stir in the rosemary and set aside.
Step 5
Transfer the sweet potato mash to a serving dish. Top with a dollop of plain yogurt and crumble and serve.
Ingredients
3 medium sweet potatoes
1 Idaho potato
1 tablespoon grated unpeeled ginger
1 teaspoon ground turmeric
1 teaspoon crumbled dry fenugreek leaves
2 teaspoons sea salt
1/2 cup plain whole-milk yogurt
6 tablespoons butter or ghee, divided
1/4 cup pumpkin seeds
1/4 cup pine nuts
1 to 2 tablespoons chopped fresh rosemary
Step 1
Rinse the lentils and soak for 20 to 30 minutes. Drain.
Step 2
Peel the sweet and Idaho potatoes and combine with ginger, turmeric, salt and 2 cups water in a large stockpot. Bring to a boil, then cover and lower the heat. Cook for 20 to 30 minutes and check the potatoes. They should be fork tender and there should not be much liquid left. Turn the heat off and let the potato mix rest for 10 to 15 minutes. If there is any water remaining, boil it off or discard.
Step 3
Mash the potatoes until smooth and slowly add the plain yogurt and 5 tablespoons ghee.
Step 4
In the meanwhile, to prepare the crumble, heat the ghee and toast the pumpkin seeds and pine nuts with a pinch of salt until they are crispy and coated in ghee. Take them off the heat, stir in the rosemary and set aside.
Step 5
Transfer the sweet potato mash to a serving dish. Top with a dollop of plain yogurt and crumble and serve.
3 medium sweet potatoes
1 Idaho potato
1 tablespoon grated unpeeled ginger
1 teaspoon ground turmeric
1 teaspoon crumbled dry fenugreek leaves
2 teaspoons sea salt
1/2 cup plain whole-milk yogurt
6 tablespoons butter or ghee, divided
1/4 cup pumpkin seeds
1/4 cup pine nuts
1 to 2 tablespoons chopped fresh rosemary
Notes & Variations
Tags:
40 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Nut & Seed Masala Dabba
$250
Tags:
40 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Nut & Seed Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Nut & Seed Masala Dabba
$250
May we interest you in an entrée?
Either of these will make for a satisfying meal!
COMBAT THE HUNGER
