Purple Sweet Potato Sauce (Edit recipe)

I wanted to make pizza for dinner one night, but I knew I wanted the sauce to be more filling than your average pizza sauce. I grabbed a purple sweet potato and threw together this vibrant, delicious sauce that I absolutely had to share with you!

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	6 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	363 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Pooja Parikh

View original recipe

Serves: 4-6

Ingredients

1 Purple Sweet Potato, large
1 tsp Extra Virgin Olive Oil
2 Tbsp Thyme, fresh
1 Shallot, large (or 1 small onion)
4-5 cloves Garlic
.5 cup Coconut Milk
.25 cup Chicken Broth, (or broth of choice)
1 tsp Umeboshi Paste, (or 1/2 tsp fish sauce + 1 Tbsp lemon juice)
.5 tsp Salt, + more to taste
Black Pepper, to taste (omit for AIP)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Scrub the sweet potato clean, then cut into large chunks and add to a pot (large enough to accommodate being able to fit the sweet potato + enough water to fully cover the sweet potato). Pour water into the pot until the sweet potato chunks are fully submerged.
Put the pot on medium-high heat and set a timer for 20 minutes.
After 20 minutes, check to see whether the potatoes are fork tender. If so, then remove from heat. If not, allow to boil for 3-5 more minutes and check again.
While potatoes are boiling, chop the shallot (or onion) and garlic, and get your other ingredients measured and ready, but separate.
When potatoes finish boiling, remove from heat then carefully (don't burn yourself!!) peel the skin off. It'll come off easily once the sweet potatoes are cooked!
Rinse the pot (and admire the pretty blue water), then set it back on medium-high heat. Add 1 tsp olive oil, then add the chopped shallot and sauté until starting to brown, about 4 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Add coconut milk and broth, and scrape the bottom of the pan with a wooden spoon to pick up all the browned bits. Bring to a boil and allow to boil for 1 minute.
Add the cooked sweet potato, fresh thyme, umeboshi paste (or fish sauce + lemon juice if using), salt, and pepper.
Use an immersion blender to blend the sauce until velvety and smooth.
Alternatively, you can carefully add ingredients to a blender and blend until smooth.
Spread onto a pizza with toppings to bake, use as pasta sauce, use as a sauce for veggies, spoon over chicken, or however else you wish, and enjoy!

Notes

This sauce will keep in the fridge for 4-5 days. I would not recommend freezing. // Feel free to use a different variety of sweet potato if you cannot access purple! // Also, replace fresh thyme with another herb of your choice, based on preference or availability. Rosemary or dill would be excellent here as well.