Sweet potato puree with almond milk and curry seasoning

Ingredients:

• 4 medium tubers sweet potatoes (about 800 gr.)
• 1/2 cup almond milk
• 1/2 tsp curry powder
• 4 thin slices of peeled fresh ginger
• 1/2 lime
• Toasted sliced ​​almonds, cilantro for garnish

Preparation:

1. Preheat oven to 200 degrees Celsius. Wrap the sweet potato in foil, place on a baking sheet, and bake until tender, about 1 hour. Let the potatoes cool.
2. Mix almond milkCombine the curry powder and ginger in a small saucepan. Bring to a boil, reduce heat, and simmer until the mixture has reduced by a third, about 5 minutes. Discard the ginger.
3. Pour the sweet juices from the foil wrapping into a food processor. Add the peeled sweet potatoes, almond milk mixture, and 1/2 teaspoon of salt and process until smooth.
   
   Divide among servings, squeeze in lime. Garnish with almonds and cilantro, if desired, and serve warm.
   
   See the next version of this dish, see recipe.