Try this puree alongside Asian-inspired mains, such as tofu stir-fry or roast duck. For children, omit the spicy Sriracha sauce.

MAKES ABOUT 2 SERVINGS (1 CUP)

INGREDIENTS

• Small sweet potatoes or yams
• 1/4 cup cubed ripe fresh pineapple
• 1/4 cup plain unsweetened cashew milk
• 1 tablespoon vegan butter
• 1/2 teaspoon Sriracha sauce
• 1/4 teaspoon kosher salt

PREPARATION

1. Poke the sweet potatoes all over with a fork, and microwave until very tender, about 12 minutes.
2. When cool enough to handle, but still warm, scoop out the flesh (you should yield about 3/4 cup).
3. Transfer to the bowl of a food processor.
4. Add the remaining ingredients, and puree until very smooth, about 40 seconds.