Equipment
* optional
Ingredients
Vegetables and Dairy
- 6 sweet potatoes, scrubbed
- 30 g unsalted butter
- 240 ml nonfat milk
Seasoning
- 15 g ginger, grated
- 15 g curry powder
- 10 g ground cinnamon
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 242 kcal
- Protein
- 5 g
- Carbohydrates
- 48 g
- Fat
- 4 g
- Fiber
- 8 g
- Sugar
- 9 g
- Sodium
- 251 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 10 mg
- Potassium
- 828 mg
- Calcium
- 141 mg
- Iron
- 1.9 mg
- Magnesium
- 67 mg
- Phosphorus
- 150 mg
- Zinc
- 0.9 mg
- Vitamin A
- 1570 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.20 mg
- Niacin
- 1.3 mg
- Folate
- 27 mcg
- Water
- 199 g
Sources: USDA FoodData Central
Method
Preheat your oven to 230°C (450°F).
Prick the skin of each sweet potato several times with a fork. Place them on a baking sheet and bake for 50 minutes or until the flesh is completely tender.
While potatoes roast, melt 15g of butter in a saucepan over medium heat. Add the grated ginger and cook for 2 minutes.
Stir the curry powder into the ginger and butter. Cook for 1 minute until fragrant.
Pour the milk into the saucepan. Heat until the liquid is steaming but do not let it reach a boil. Remove from heat.
Remove the baked potatoes from the oven. Slice them open, scoop the flesh into a bowl, and process through a ricer or mash thoroughly with a potato masher.
Add the mashed sweet potato to the warm milk mixture in the saucepan. Stir until the mixture is uniform and season with salt and pepper.
Coat a baking dish with 7.5g of butter. Transfer the potato mixture into the dish and spread evenly.
Place the remaining 7.5g of butter in small dots across the top of the puree and sprinkle with cinnamon.
Bake the assembled dish at 175°C (350°F) for 20 minutes until heated through. Serve immediately.
Chef's Notes
- For the smoothest puree, use a food mill or a food processor. Over-mashing with a potato masher can sometimes lead to a gummy texture.
- Taste and adjust the curry powder and cinnamon before adding to the sweet potatoes. Different curry powders have varying heat levels and spice profiles.
- Ensure the milk mixture is warm when you combine it with the mashed sweet potatoes. This helps create a more homogenous and creamy final product.
- Don't skip the final bake; it allows the flavors to meld and the cinnamon and butter on top to become fragrant and slightly toasted, adding another layer of flavor and texture.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 15-20 minutes or until the internal temperature reaches 74°C (165°F).
Troubleshooting
Puree is too thin or watery
Cause: Sweet potatoes had high moisture content or milk was added too quickly
Fix: Bake uncovered for an extra 10-15 minutes to allow moisture to evaporate
Prevention: Add milk in stages to check consistency
Cultural Context
Sweet potatoes have a rich history, originating in Central and South America. Their versatility has led them to be incorporated into cuisines worldwide, often prepared in sweet or savory applications. This particular preparation, with its blend of spices, hints at a fusion of traditional root vegetable preparation with influences from South Asian or Caribbean flavor profiles.
