Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted sweet potato puree with almonds. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasting - Roasting sweet potatoes produces a delicious caramelised flavour, making the puree extra delicious. Sweet Potato Puree can be enjoyed as it is or mixed with a range of other pureed or mashed foods. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients – in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat – the good type.
Roasted Sweet Potato Puree with almonds is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Roasted Sweet Potato Puree with almonds is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have roasted sweet potato puree with almonds using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Roasted Sweet Potato Puree with almonds:
- Get 6 large sweet potatoes
- Get 1/4 C almonds, chopped uor sliced
- Take 1 Tbsp lemon zest
- Take 1/4 tsp cayenne pepper
- Prepare 2 Tbsp grapeseed oil
- Prepare 1 Tbsp coconut oil
Toss cinnamon-spiced oats in sweet potato purée, coconut oil and honey, then bake. Toss the sweet potatoes with the ginger, orange zest, and olive oil. Season liberally with salt and fresh cracked black pepper. Remove the hot sheet tray from the oven Lightly toss the roasted potatoes in the vinaigrette.
Steps to make Roasted Sweet Potato Puree with almonds:
- Preheat oven to 400°. Place sweet potatoes in a baking dish and bake for 45-60 minutes, until very soft. Place the almonds in a baking dish and roast for 15-20 minutes, while roasting potatoes. Remove from the oven and let everything cool.
- Peel potatoes. Using a food processor, put in the potato flesh, lemon zest and cayenne. Puree until smooth. Add the oils and puree until well blended. Sprinkle almonds on top of the puree to serve.
Season liberally with salt and fresh cracked black pepper. Remove the hot sheet tray from the oven Lightly toss the roasted potatoes in the vinaigrette. Arrange on a platter and top with the feta, pomegranates, almonds, and scallions. Pierce potatoes in several places with fork. Peel potatoes; place flesh in large bowl and mash.
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