I wish I could convey how delicious this sweet potato puree is. Words are only a finger pointing toward the real thing. Let me just point this out to you.
If you roast sweet potatoes in advance, you could be eating this sweet potato puree within 10 minutes of deciding to make it.
Think about how welcome that would be for Thanksgiving!
And also, how welcome this dish would be for anyone joining you at the Thanksgiving table who has to be gluten-free and dairy-free. Everyone will want seconds, but make sure they go to those folks first.
On top of that, there are only four ingredients!
Start making this now.
Roasted Sweet Potato Puree
2 large roasted sweet potatoes (16 ounces), cut up into cubes
1/2 cup coconut milk
1/2 cup maple syrup
1 teaspoon kosher salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon grated nutmeg (optional)
Put the roasted sweet potatoes into the bowl of a food processor. Whirl them up until they are a thick puree.
With the food processor running, drizzle in the coconut milk, then maple syrup, until you have smooth puree. Add the salt and taste. If you want to use the spices, add them here and whirl the food processor until everything is fully incorporated. If it feels too thick to you, add a bit more coconut milk or hot water.
p.s. If you have some gluten-free tart shells, you could spoon this puree into the baked tart shells and add a dollop of coconut whipped cream for a great dessert.
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