Dreena's Autumn Purée
This Recipe Appears In:
Ingredients
yield: 3-4
- 2 1/2 to 3 pounds orange-fleshed sweet potatoes and winter squash *
- 1/3 cup regular or light coconut milk **
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cinnamon
Procedures
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Preheat oven to 425°F (220ºC). Line a baking sheet with parchment paper. Pierce sweet potatoes and squash with a knife, place on baking sheet, and bake for 45-60 minutes (or longer, depending on size of sweet potatoes and squash), until very soft when pierced.
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Remove from oven and let cool enough to handle, then remove and discard skins. In a large bowl, combine sweet potatoes and squash with remaining ingredients and use a hand blender (or food processor) to purée until very smooth (or transfer to a food processor to blend).
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Season with additional salt if desired; if you want a thinner texture, add another 1-2 tablespoons milk and purée to incorporate. Serve warm, or reheat in baking dish until hot.
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* I like to use a combination of 2/3 sweet potatoes and 1/3 squash; just ensure that at least half of the combination is sweet potatoes, since they add a smooth, rich texture and naturally sweet flavor.
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** Regular coconut milk adds fat to the purée, providing a rich flavor. If using plain non-dairy milk, add 1-2 tablespoons olive oil.
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