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Name: Cinnamon Thyme Sweet Potato Puree
Total time: 30 min
Ingredients: 1/4 cup/1/2 stick/55 g unsalted butter (I use 4 tablespoons nondairy butter); 4 cups/440 g peeled and cubed sweet potato (1-inch/2.5 cm cubes); 1 cup/140 g peeled (seeded, and cubed butternut squash (1-inch/2.5 cm cubes)); 1 teaspoon ground cinnamon; 1/2 teaspoon chopped fresh thyme; 1/2 cup/120 ml (or more chicken or vegetable stock, or water); 1/4 to 1/2 cup/60 to 120 ml canned coconut milk cream (the thick coconut cream that you find at the top of a can of coconut milk); Salt and freshly ground black pepper

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AmberNovember 20, 2020Events & Announcements, Soup, Salad, Sides, Thanksgiving & Winter Holidays31 Comments