You can already feel how the cold weather is slowly making its way in. Now everyday we wear a little more clothing when entering the ballet studio. Ok…maybe I’m a little exaggerated and I end up wearing 2 pairs of leg warmers, a wool onesie and a sport jacket but I really can’t handle very well the cold. To be honest with you I’m not a good friend of Autumn and Winter, but I must confess that are many things that I absolutely adore of these of seasons…comfort food like my Sweet Potato Spiced Purée.
In today’s blogpost we will learn how to cook this delicious Sweet Potato Spiced Purée, an extremely easy recipe to make, full of flavour to get cozy with and restore some energy in between rehearsals. The best part about this purée its that is super healthy and nutritious, as well as giving you up to six servings in one go (to make your week prep a little bit easier). This purée is perfect to have on its own or mixed with other foods, its seriously so versatile! It’s without a doubt my favourite Autumn recipe and that’s why I wanted to share it with you. So, lets get to it!
The ingredients that you will need are:
Sweet Potato Spiced Purée
- -1 carrot (large)
- -2 sweet potatoes (500-600g)
- -1 onion (large)
- -2 garlics
- -a small piece of ginger
- -1 tsp of cumin
- -1/2 tsp of turmeric
- -1/2 tsp of cinnamon
- -a pinch of nutmeg
- -salt and pepper to your taste
- -1L of vegetable stock
- -the juice of a lemon (optional)
- -fresh parsley (optional)
Steps to make this recipe:
We are going to start by cutting all of our vegetables, because once we start actually cooking we’ll have to incorporate them one after the other. Go ahead and cut the onion, garlic and ginger as tiny as possible. Then cut the carrot and potatoes but you don’t need to be too precise since later on we’ll make a purée out of it. Keep in mind that the bigger the pieces are the longer it takes to cook them.
Next we are going to prepare the vegetable stock. There are many options for this step…the already made brick version, the dry bar of vegetable stock or the homemade version. I personally go for the dry bar because they are always on my kitchen, they last a long time and cook really fast. If you are also using a dry bar you will need to heat 1L of water, once its hot trough the dry bar and stir until it’s completely dissolved.
Next, grab a large pot and add just enough olive oil to cover the bottom of the pot. Once the oil its warm but not too hot, trough the onions, garlic and ginger and cook until golden brown. Now its time to get all the spices right on the pot (cumin, turmeric, cinnamon, nutmeg, salt and pepper). Add a little bit of water to mix the spices well. Slowly start adding the carrot and potatoes a little at a time and stirring to make sure that they all get coated with the spices. Lastly add the vegetable stock and put up the heat to bring it to a boil, once that happens bring it down to low and cover it with a led. Let it cook for about 20 minutes.
When the cooking time its over, just let it rest and cool down for a bit before turning it into a purée. If you feel like the consistency runs a little too thick for you, is as simple as adding a little bit of water or vegetable stock.
And that’s it! My favourite way to serve this purée is placing it on a soup plate and squeeze a bit of a fresh lemon, as well as some freshly chopped parsley and black pepper. And if you want to make it even better, toast some bread to dip into the purée, you’ll see how yummy it is.
I hope you’ll enjoy this delicious sweet potato spiced purée and that you share it with your friends.
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