These spicy, savory mashed sweet potatoes, with ají amarillo paste and ground cumin, have a subtle hint of Peruvian flavor. Roasting the sweet potatoes adds a layer of flavor that makes them muy delicioso!
¼cupmilk, non-dairy creamer, or half and half - more or less to desired consistency
½lime - juiced
sea salt and ground pepper - to taste
garnish with lime and cilantro as desired
Instructions
Preheat oven to 425º.
Add the sweet potatoes, onion wedges, garlic in their skins, ground cumin, and salt to the cookware that can also go on the stove. Toss with the olive oil. Place in the preheated oven.
Roast until you have some nice caramelization. NOTE: The sweet potatoes don't need to be tender. Remove the garlic to cool, and place on the stove.
Add the broth to the pan, bring to a boil, reduce heat, and cover. Simmer until the sweet potatoes are tender (about 5 minutes).
Add the plain yogurt, the ají amarillo paste, butter, fresh lime juice, and milk/cream/creamer to the pan over low heat. Gently heat mixture.
Blender sweet potato mixture, adding additional cream/milk as needed to achieve desired consistency. Garnish with chopped cilantro and a pat of butter. Enjoy!
Notes
An immersion blender makes this recipe so much easier and safer!General guidelines suggest 5 to 6 ounces of sweet potatoes per serving. I would say this recipe serves 6 to 8 depending on serving size.I use 5 ounces of sweet potatoes, whole milk, and nonfat plain Greek yogurt in calculating the macronutrients.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com