A quick and truly delicious recipe, the sweet potato purée with lime, great to serve as an appetizer or side dish.
Simplified recipe taken from the book Simple by Ottolenghi, a chef I particularly love; I often make recipes from his books, each one more beautiful and tastier than the last.
Today it’s the turn of the Sweet Potato Purée with Lime, there is a spectacular lime sauce Ottolenghi-style. I don’t know if you’ve ever tried his sauces with which he dresses any recipe — they’re superb. So at least save the lime sauce recipe and use it on other vegetables as well.
It should be prepared with fresh basil and cilantro, but I made it for the holidays so I used only dried basil.
Want to try some other Ottolenghi-style recipes?
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 35 Minutes
- Portions: 1 serving
- Cooking methods: Oven
- Cuisine: Lebanese
- Seasonality: All seasons
Ingredients Sweet Potato Purée with Lime
- 2 sweet potatoes (or yams)
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
- 3 tbsp extra virgin olive oil
- 1 lime
- 2 leaves basil (chopped or dried)
- 1/2 clove garlic (crushed)
Tools
- 1 Immersion blender
In the original recipe there would also be cilantro, which I omitted.
Steps for Sweet Potato Purée with Lime
Wash and slice the sweet potatoes. Brush with oil mixed with a pinch of salt. Place on baking sheets lined with parchment paper and bake 30–35 minutes until tender.
Alternatively, you can peel and cut them into chunks and steam them.
Meanwhile prepare the sauce: grate the zest of the organic lime and put it in a bowl. Add the lime juice, pour into the bowl together with 3 tablespoons of extra virgin olive oil, a pinch of salt and the chopped basil. Crush the garlic well or mince it and add it. In the original recipe there would also be cilantro which I omitted.
When the sweet potatoes are cooked, peel them and blend with 2 tablespoons of oil using an immersion blender. Adjust the salt. You should have a smooth and creamy purée. Spoon onto a plate creating little wells with the back of the spoon. Warm if necessary, pour the lime sauce over and serve immediately.
Timo and Lenticchie Tips
Try making the purée with Jerusalem artichokes (sunchokes) or cauliflower and use the same sauce.
