Low Sodium Sweet Potato Puree
Indulge in the natural sweetness and velvety texture of this Low Sodium Sweet Potato Puree—a heart-healthy side dish that’s as comforting as it is simple. Perfectly roasted sweet potatoes form the creamy base, enhanced by the warm, aromatic spices of cinnamon and nutmeg. A splash of unsweetened almond milk and a drizzle of olive oil bring richness to this dish while keeping it dairy-free and low in sodium, ideal for those mindful of their sodium intake. With just a touch of optional black pepper for a subtle kick, this wholesome recipe is ready in under an hour and pairs beautifully with roasted vegetables, grilled proteins, or holiday spreads. Whether you're prepping a meal for a special occasion or adding variety to weeknight dinners, this sweet potato puree is sure to become a go-to favorite!
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Ingredients
- 2 medium Sweet potatoes
- 0.25 cups Unsweetened almond milk (or any low-sodium, plant-based milk)
- 1 tablespoon Olive oil
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.125 teaspoons Black pepper (optional, for a touch of warmth)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the sweet potatoes thoroughly and pat them dry. Pierce each sweet potato a few times with a fork to allow steam to escape during roasting.
Step 3
Place the sweet potatoes on a baking sheet lined with foil or parchment paper. Roast in the preheated oven for 35-40 minutes, or until they are very soft and a knife slides through the flesh easily.
Step 4
Remove the sweet potatoes from the oven and let them cool slightly until they are safe to handle.
Step 5
Peel the sweet potatoes by gently pulling the skin away. It should come off easily. Transfer the peeled sweet potatoes to a food processor or a large mixing bowl if using a hand blender.
Step 6
Add the almond milk, olive oil, cinnamon, nutmeg, and black pepper (if using).
Step 7
Blend the mixture until smooth and creamy, scraping down the sides as needed. If the puree is too thick, add 1-2 additional tablespoons of almond milk to achieve your desired consistency.
Step 8
Taste the puree and adjust the seasoning if needed. Note: Since this is a low-sodium recipe, avoid adding salt.
Step 9
Serve the sweet potato puree warm as a side dish, or store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (336.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 363.6 |
| Total Fat 14.9g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 186.4mg | 0% |
| Total Carbohydrate 54.5g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 11.8g | |
| Protein 4.3g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 208.4mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 51.0mg | 0% |
Source of Calories