Day 22: Cinnamon Thyme Sweet Potato Purée

Amber#DecemberCountdown, Dairy-Free, Paleo Friendly, Soup, Salad, Sides, Thanksgiving & Winter Holidays, Vegan Friendly, Vegetarian Friendly0 Comments

New video is up! It’s my Cinnamon Thyme Sweet Potato Purée! This is the perfect side dish for a holiday party or dinner. Its creamy, velvety and the cinnamon and thyme really bring out the holiday flavors. You must try this… it is mouthwatering! Oh and did I mention it is super easy? Check out the new video below.

#DecemberCountdown #HappyHolidays #NewVideo #HolidayRecipe

Cinnamon Thyme Sweet Potato Purée
This is the perfect side dish for a holiday party or dinner. Its creamy, velvety and the cinnamon and thyme really bring out the holiday flavors.
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Ingredients
  1. 4 Tbsp butter (we use Earth Balance, non-dairy alternative)
  2. 1 cup butternut squash
  3. 4 cups of sweet potatoes
  4. 1 teaspoon cinnamon
  5. 1/2 tsp chopped thyme
  6. 1/2 cup (or more) chicken stock, vegetable stock, or water
  7. 3/4 cup canned coconut milk cream (from the top of the can) You can substitute 1 cup heavy cream.
  8. Salt and pepper to taste
Instructions
  1. Peel and chop the sweet potatoes and butternut squash.
  2. Over medium heat, melt the butter and add the squash, sweet potatoes, cinnamon, thyme, and stock.
  3. Cover, and let it simmer and steam until completely soft. Stir occasionally, and add more stock if necessary.
  4. When the sweet potatoes and squash are soft, transfer into a food processor and pulse a few times to break up the mixture.
  5. Then, while the food processor is running, drop spoonfuls of the coconut cream in, until it has all incorporated, and the mixture is velvety smooth.
  6. Taste and season with salt and pepper. Pulse the food processor a few times to make sure the salt and pepper are incorporated, and serve.
Cook With Amber http://www.cookwithamber.com/

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