White Sweet Potato Puree (Vegan)

We were invited to a cooking club dinner and given the assignment to make White Sweet Potato Puree. I was skeptical at first because I'm not a big fan of sweet potatoes. Plus the recipe called for half-and-half, butter, and chicken broth that I don't normally cook with. So I took a challenge to transform this recipe into a plant-based version. It turned out delicious! I'm skeptical no more. It's a great side dish recipe especially for the holiday season.

• 5 lb white sweet potatoes, peeled and sliced into 1/4 inch chunks
• 2 tsp fresh thyme, minced
• 2 tsp sugar
• 1/2 cup plain soy milk, warmed
• 1/2 cup vegetable broth, warmed (or more depending how thick you like your potatoes)
• 2 tbsp plant-based butter, melted
• salt and black pepper to taste

1. Place sweet potatoes in large sauce pan. Cover potatoes with water. Bring to a boil and cook for 15-20 minutes or until potatoes are soft and fall apart easily if poked by fork.

2. Drain. In food processor combine potatoes, fresh thyme, sugar, 1/2 cup soy milk, 1/2 cup vegetable broth, butter, salt and pepper. Puree until smooth. Add more vegetable broth if needed.

Enjoy the holidays!