Milchfreies Süßkartoffelpüree

Zutaten

• 2 quarts water
• 2 teaspoons sea salt (plus additional if needed)
• 8 cups peeled and diced sweet potatoes (about 3 large)
• 2/3 cup plain almond milk beverage
• 1/3 cup creamy almond butter
• 1/3 cup maple syrup
• 1/3 firmly-packed brown sugar (can sub coconut sugar for less sweet)
• 1 teaspoon ground cinnamon
• 1 cup + 1/3 cup lightly toasted chopped walnuts (divided)

Zubereitung

1. 1

   Bring the water and 2 teaspoons salt to a boil in a deep 5-quart pot over medium-high heat. Add the sweet potatoes and boil for 12 to 15 minutes, or until the potatoes are fork tender. Drain.

2. 2

   Preheat your oven to 350ºF and grease 8 8-ounce ramekins or 1 large casserole dish.

3. 3

   Put the almond milk, almond butter, maple syrup, brown sugar, and cinnamon in a large mixing bowl. Add the sweet potatoes and mix with a hand mixer on low speed until smooth. Taste test and add salt, if needed. Stir in 1 cup of the walnuts.

4. 4

   Divide the sweet potato mixture between your ramekins or evenly spread it in the casserole dish. Sprinkle the remaining 1/3 cup walnuts on top.

5. 5

   Bake for 20 to 25 minutes, or until heated through.