Sweet Potato & Ginger Purée

Name: Sweet Potato & Ginger Purée
Yield: Approximately 750 g
Ingredients: 700 g Sweet potato, peeled, cubed; 15 g Ginger, finely grated; 80 ml Coconut milk; 25 ml Olive oil; 15 ml Lime juice; 3 g Salt

Sweet potato made smooth with coconut milk, fresh ginger and lime.

Sweet Potato & Ginger Purée prepared as described in the recipe

Sweet potato made smooth with coconut milk, fresh ginger and lime.

Approximately 750 g

Cook this

Ingredients

Batch

Sweet potato, peeled, cubed700 g
Ginger, finely grated15 g
Coconut milk80 ml
Olive oil25 ml
Lime juice15 ml
Salt3 g

Method

Steam sweet potato for 20 to 25 minutes until soft throughout; drain and let steam evaporate for 2 minutes.
Warm coconut milk with ginger for 2 minutes.
Blend potato, milk and olive oil until smooth. Finish with lime and salt and pass if needed.

Chef’s notes

Pairs with miso tofu, roast fish or spicy braises.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Vegan

Used in

Crispy Tofu, Miso Greens & Sweet Potato

Also in the Recipe Book

Miso & Lime Dressing

Last refined · October 2026