Buttery sweet Potato Puree with Tomato Bits

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Wonderful now - would be even better in winter time. From my favorite cookbook.

 

 

* Exported from MasterCook *

 

Buttery Sweet Potato Puree withTomato Bits

 

Recipe By :Yamuna Devi

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 medium yams or sweet potatoes -- freshly baked

1 teaspoon salt

1/2 teaspoon turmeric

1/4 teaspoon paprika or cayenne pepper

1/4 teaspoon ground nutmeg or mace or ground ginger

4 tablespoons orange juice

1/2 teaspoon orange zest

3 tablespoons Ghee or butter

1 1/2 tablespoons brown sugar or jaggery

2 medium plum tomatoes -- seeded and coarsly chopped

2 tablespoons sliced almonds -- toasted

 

Cut and scoop out the yam or sweet potato pulp and mush with a potato musher or

force through a food mill or potato ricer. Add the salt, turmeric, paprika or

cayenne, nutmeg, mace or ginger, orange juice and orange zest, and whisk with a

fork until well blended.

 

Heat the ghee or butter in a 12-inch (30 cm) frying pan over moderate heat. Add

the sweetener and cook until it caramelizes and turns reddish-brown. Drop in

the tomatoes and cook, gently tossing, just until they soften and glisten.

 

Add the yams or sweet potatoes and, using the back of a wooden spoon, mash and

blend the ingredients. When warmed throughout, serve on a warmed platter,

garnish with toasted almonds.

 

Description:

" A warming sweet n' spicy delight! "

Source:

" Lord Krishna's Cuisine - The Art of Indian Vegetarian Cooking "

Copyright:

" Yamuna Devi "

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Per Serving (excluding unknown items): 28 Calories; 2g Fat (51.2% calories from

fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 358mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : Vegans can substitute ghee with almond or coconut oil.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0