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)
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).
