Lyndsay Fogarty
The YMCA of Central Florida is committed to helping people adopt healthier, more balanced lifestyles in many ways, including its healthy living initiatives. Here, the organization shares a healthy recipe for your holiday spread featuring sweet potatoes.
Ingredients:
-4 medium sweet potatoes
-1/2 cup unsweetened almond milk
-1/2 teaspoon curry powder
-4 thinly sliced pieces of fresh ginger
-Kosher salt to taste
-1/2 lime
-Toasted sliced almonds, for garnish
-Fresh chopped cilantro for garnish
Directions:
Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, approximately 1 hour. Remove from oven and let cool. Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Strain in a fine mesh strainer and discard ginger. Pour any accumulated juices from the sweet potato foil wrappers into a food processor. Cut sweet potatoes in half and scoop out flesh into your food processor. Add the almond milk mixture, pinch of salt and puree until smooth. Transfer to a serving bowl and squeeze the lime over the finished puree. In a small dry sauté pan over low heat add almonds and toss till slightly warmed and
golden. Garnish with almonds and cilantro serve warm.
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