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Sweet Potato Puree with Ginger and Cider

Sweet Potato Puree with Ginger and Cider

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  • 2 1/2 pounds sweet potatoes (about 3 medium)
  • 1/4 cup minced peeled fresh ginger
  • 2 tablespoons (1/4 stick) butter

Recipe Preparation

  • Place potatoes in large pot; add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low; simmer until potatoes are very tender, about 40 minutes. Drain; cool. Peel; cut into large chunks. Transfer to processor.

  • Bring cider to boil in heavy medium saucepan over high heat. Reduce heat to medium-low; simmer until cider is reduced to 1 cup, about 30 minutes. Transfer cider, ginger, and butter to processor with potatoes; process until very smooth. Season with salt and pepper. DO AHEAD Can be made 4 hours ahead. Transfer puree to heavy medium saucepan. Cover; chill. Stir over medium heat to rewarm before serving.

Reviews Section

1 tablespoon apple cider vinegar
1½ cups unsweetened plain almond milk at room temperature, divided
4 pounds Russet potatoes
1 pound sweet potatoes
2½ teaspoons salt, divided
½ teaspoon ground ginger
½ teaspoon allspice
1 cup melted vegan butter
½ teaspoon white pepper

  1. Preheat oven to 425 degrees. In a medium bowl, add vinegar and milk, stir, and set aside.
  2. With a fork, deeply pierce Russet potatoes and sweet potatoes a few times all around, and place on a parchment-lined baking sheet. Bake 45 minutes to 1 hour, until a paring knife easily passes through center of potatoes. Remove from oven and immediately cut Russet potatoes in half lengthwise to allow excess steam to escape.
  3. Remove skin from sweet potatoes, and roughly chop. In a food processor, add sweet potatoes, ¼ cup almond milk mixture, ½ teaspoon salt, ginger, and allspice. Blend until puréed.
  4. Over a large mixing bowl, place a halved Russet into potato ricer, cut side down. Push potato through ricer into bowl, and discard skin. Repeat with remaining potatoes.
  5. Using a rubber spatula, fold butter into potatoes until incorporated. Stir in remaining 1¼ cups almond milk mixture, white pepper, and remaining 2 teaspoons salt.
  6. In a serving bowl, add half of mashed potatoes and spoon half of sweet potato purée over top. Add remaining mashed potatoes, and top with remaining sweet potato purée. With a wooden spoon or spatula, stir potatoes several times in a clockwise motion to create a swirl effect, without completely mixing mashed and sweet potatoes together. Serve immediately.

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Place sweet potatoes in a saucepan and add enough cold water to almost cover. Add 2 tsp sea salt and simmer gently for 20 minutes, or until potatoes are soft. Set aside.

Meanwhile, dice 50g of butter and place in a heavy-based saucepan over a low heat. Add ginger, onion and remaining salt and sauté for about 5 minutes or until onion is very soft. Add sweet potato and cook for a further 2 minutes. Purée mixture in a food processor or blender.

Finely dice remaining butter and stir it into purée until melted. Season to taste with pepper. Spoon into a bowl, and serve with my roast turkey.

Sweet Potato ‘Chocolate’ Chunk Bars (AIP, paleo)

These Sweet Potato ‘Chocolate’ Chunk Bars are soft, chewy and so delicious. Made with decadent homemade carob chunks, they’re AIP and paleo and the perfect Fall dessert.

  • Author: Nicole @healmedelicious
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 pan 1 x


  • 1/4 cup + 1 TBSP coconut oil, melted
  • 1/2 cup sweet potato puree
  • 2 TBSP coconut butter, softened
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut sugar
  • 1/2 cup cassava flour
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 cup carob chunks (see below)
  • 1 gelatin egg (see below)
  • 1/4 cup coconut oil
  • 1 TBSP coconut butter
  • 1/4 cup carob powder
  • 2 tsp maple syrup
  • pinch sea salt


  1. In a small saucepan on medium heat, add coconut oil and coconut butter and stir to combine until fully melted. Add carob powder and stir until fully dissolved. Next, add maple syrup and a pinch of sea salt and stir to combine.
  2. Remove from heat and pour onto a parchment lined baking sheet.
  3. Using a spatula, spread out to about 1/4 inch thick and place in freezer for at least 45 minutes or until bar is completely frozen.
  4. Using a knife, roughly chop bar into carob chunks.
  1. Preheat oven to 350F and line a pan of your choice with parchment paper. I recommend a 6 or 7-inch round pan. An 8࡮ square baking dish can be used but will create a much flatter cookie bar.
  2. In a large bowl mix together melted coconut oil, sweet potato puree, softened coconut butter and vanilla extract.
  3. In a medium sized bowl combine cassava flour, coconut flour, coconut sugar, cinnamon, baking soda, and sea salt. Mix in wet ingredients to dry ingredients.
  4. Make gelatin egg by combining apple cider vinegar, gelatin and just-boiled water and whisk until frothy and gelatin is fully combined. Fold gelatin egg into cookie batter.
  5. Finally, fold in carob chunks.
  6. Spread batter into parchment lined baking pan of choice and bake 25 minutes.
  7. Allow to cool before slicing.

Keywords: cookie, sweet potato chocolate chunk bar, sweet potato, sweet potato, carob, paleo, aip

Sweet potato and ginger puree with chili-glazed cauliflower

The idea to make this dish came about from Cooking Light's new blog series, the Cookbook Corner. After choosing a cookbook from a beautiful assortment of options, we were asked to prepare two recipes and write a short review. I was immediately drawn to Vegetarian Dinner Parties (for obvious reasons), and decided to tackle a trendy meat alternative—cauliflower "steaks." After all, I'm always looking for ways to make veggies the star of my dinner, and this seemed like a tasty way to do so.

Admittedly, I wasn't very good at cutting the cauliflower into large slices (cauliflower is fairly delicate, so the little florets had a tendency to break off). Regardless, the dish turned out fabulous. The slices are pan-seared, brushed with thai chili sauce, then finished in the oven for incredible crispiness. And we started with a sad-looking head of cauliflower. Pretty insane.

The cauliflower is served atop a sweet potato puree, which gets jazzed up with fresh ginger and apple cider. I was eating the puree with a spoon as I cooked—it's so unbelievably good. Overall, this dish is visually stunning, incredibly unique, and, most importantly, delicious. Perfect for serving to guests!

Sweet Potato and Ginger Puree with Chili-Glazed Cauliflower

  • 1/2 tbsp. walnut oil
  • 1/4 cup chopped yellow onion
  • 1/2 tbsp. minced fresh ginger
  • 1/4 tsp. salt
  • freshly ground black pepper
  • 1 1/4 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 cup unsweetened apple cider
  • Sprinkling of breadcrumbs
  • Sprinkling of ground ginger cookies
  • Sprinkling of fresh parsley

1Set a large saucepan over medium heat and add the walnut oil. Add the onion, ginger, salt, and a few grinds freshly ground black pepper. Cook, stirring frequently, for about 5 minutes, or until the onion has softened. Add the sweet potatoes, stir for 1 minute, then pour in the cider and bring to a simmer. Cover the pan, reduce the heat to low, and simmer about 20-25 minutes, or until the sweet potato is tender.

Transfer the mixture to a food processor and mix until smooth. Set aside.

Preheat the oven to 375 degrees F. Cut the leaves off the head of cauliflower, then slice the head in half through the stem. Starting at the cut side of each half, cut 1/2-inch-thick slices. If it starts to break apart, that's ok—it doesn't really matter how big the slices are, as long as they aren't tiny florets.

Add 1 tbsp. peanut oil into a large skillet set over medium heat. Add 2 or 3 cauliflower slices to the skillet and cook, turning once, until browned and slightly blistered, about 8 minutes. Transfer the slices to a large rimmed baking sheet, and repeat the process (adding more oil as necessary) until all the slices have been pan-fried.

When all the cauliflower is on the baking sheet, brush them with the chili sauce (use as much or as little as you desire). Bake until tender and bubbling at the edges, about 8-10 minutes. If you want a crispier finish, finish the cauliflower under the broiler for a minute or two.

To serve, divide the sweet potato puree onto serving plates and top each with a cauliflower steak. For the garnish, combine equal parts panko breadcrumbs and coarsely ground gingersnap cookies and sprinkle over each steak. Additionally, sprinkle with parsley.

How to Store

If you keep your sweet potatoes in a dry area with lots of airflow, they'll last about a week or two. Don't put them in the refrigerator unless they're cooked. The cold will make them hard in the middle and will change their taste.

For sweet potato recipes, check out:


Harvard T.H. Chan School of Public Health: "Sweet Potatoes."

U.S. Department of Agriculture National Nutrient Database: "Basic Report: Sweet Potato, Raw, Unprepared."

American Sweet Potato Council: "The Perfect Sweet Potato."

Cleveland Clinic: "White Potatoes Vs. Sweet Potatoes: Which are Healthier?"

North Carolina Cooperative Extension: "How Sweet It Is."

Louisiana Sweet Potato Commission: "Sweet Potato Facts & Tips."

National Institute of Health Office of Dietary Supplements: "Vitamin A."

University of Utah Huntsman Cancer Institute: "Super Sweet Potatoes."

Journal of Food Science: "Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice."

Journal of Medicinal Food: "Anti-obesity and antioxidative effects of purple sweet potato extract in 3T3-L1 adipocytes in vitro."

American Diabetes Association: "Glycemic Index and Diabetes."

Diabetes Care: "Efficacy of Ipomoea batatas (Caiapo) on Diabetes Control in Type 2 Diabetic Subjects Treated With Diet."

FASEB Journal: "Anti-diabetic effects of anthocyanins isolated from Korean purple sweet potato, "Shinzami."

Journal of Nutrition and Metabolism: "Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica."

Food and Nutrition Sciences: "Sweet Potato and Cassava Can Modify Cholesterol Profile in Humans with Moderately Raised Serum Cholesterol Levels."

The Journal of Allergy and Clinical Immunology: "Anaphylaxis caused by Ipomoea Batatas."

American Macular Degeneration Foundation: "What is Macular Degeneration?"

50 canned sweet potato puree Recipes

Sweet Potato Brownies

Sweet Potato Brownies

Lentils and Sweet Potatoes

Lentils and Sweet Potatoes

Sweet Potato Pie

Sweet Potato Pie

Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!)

Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!)

Vegan Candied Sweet Potatoes

Vegan Candied Sweet Potatoes

Mallow-Praline Sweet Potato Pie

Mallow-Praline Sweet Potato Pie

Sweet And Spicy Sweet Potatoes

Sweet And Spicy Sweet Potatoes

Sweet Squash, Sweet Potato, and Tofu Stew

Sweet Squash, Sweet Potato, and Tofu Stew

My Mother's Sweet Potato Pie

My Mother's Sweet Potato Pie

Drunken Sweet Potato Casserole

Healthy Chocolate Chip Sweet Potato Muffins

Courtesy of Ambitious Kitchen

When you're tempted to dig into a cupcake, these chocolate chip sweet potato muffins are your saving grace. Greek yogurt keeps the muffins moist and ups their protein content while pure maple syrup naturally sweetens them without raising your blood sugar too much.

Get the recipe from Ambitious Kitchen.

What to serve with vindaloo?

To make a complete and balanced meal out of this vindaloo curry, you should pair it with a side dish.

The classic choice would be basmati rice, and that is what we have used ourselves. To spice things up, you can use a mix of basmati and wild rice. Another favourite of ours is mushroom rice. Make it by stir-frying rice with shredded shitake mushrooms. 

If you prefer to dip through the vindaloo, then get yourself some warm and fragrant naan bread. Garlic naan is perfect here. We recommend this option if you found yourself overwhelmed by the fiery curry, as bread can help piping things down. 

If you have any vindaloo leftovers but not enough for a second round, then get some crispy poppadomsਊnd drizzle them with remaining curry as you would with chutney. 

Are you looking for a vegan and gluten-free alternative? Check out our quinoa flatbread recipe. 

The best way to store these yummy sweet potato muffins are in an airtight container in the fridge for up to 4-5 days.

If you wish to enjoy them cold right out of the fridge, they will have more of a dense, chewy texture, or you can warm them up a bit for a more light and fluffy muffin.

You can warm it up in the microwave for just 15 – 20 seconds.

Lastly, yes, you can freeze them! So feel free to double the batch and make meal prep easy.

How do you like to eat sweet potato muffins? Leave a comment below!


Watch the video: Sød chilisauce med hvidløg. Foodfanatic


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