Low Sodium Sweet Potato Puree
Transform your side dish game with this creamy, flavorful Low Sodium Sweet Potato Puree that offers a wholesome twist on classic comfort food. Made with roasted sweet potatoes, unsweetened almond milk, and a touch of olive oil, this recipe delivers natural sweetness and velvety richness without relying on added salt. Warm notes of cinnamon and nutmeg beautifully complement the sweet potatoes, while an optional hint of black pepper adds a gentle depth. Perfect for heart-healthy diets and those seeking low-sodium alternatives, this dish pairs effortlessly with roasted meats, leafy greens, or festive holiday spreads. Easy to prepare with just 10 minutes of prep time, this crowd-pleasing recipe is ready in under an hour and stays fresh for days, making it ideal for meal prep or as a simple yet elegant addition to your dinner table.
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
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.
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.
Remove the sweet potatoes from the oven and let them cool slightly until they are safe to handle.
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.
Add the almond milk, olive oil, cinnamon, nutmeg, and black pepper (if using).
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.
Taste the puree and adjust the seasoning if needed. Note: Since this is a low-sodium recipe, avoid adding salt.
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
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 51 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
