Buttery Sweet Potato Puree with tomato Bits

-Recipe from Yamuna mataji

           For this dish you can use either yams or sweet potatoes, depending on the degree of sweetness or moisture, you prefer. It is little more than a seasoned mashed root vegetable dish, and is nice with a Vedic or Western dinner menu. To keep calories to a minimum, rely on the orange juice to make a buttery consistency. The sweet, firm flesh of Italian plum tomatoes is ideal for this bharta, though you can use any type; even green tomatoes are delicious.

Preparation time (after assembling ingredients): a few minutes
Cooking time: about 10 minutes
Serves: 6

6 medium-sized yams or sweet potatoes (about 2 pounds/1 kg) freshly ash-or oven-baked
1 teaspoon (5 ml) salt
teaspoon (2 ml) turmeric
teaspoon (1 ml) paprika or
1/8 teaspoon (0.5 ml) ground ginger
teaspoon (1 ml) ground nutmeg or mace
  or 1/8 teaspoon (0.5 ml) ground ginger
4 table spoons (60 ml) orange juice
teaspoon (2 ml) orange zest
3 table spoons (45 ml) ghee or butter
1 table spoons (22 ml) brown sugar or jaggery
2 medium-sized Italian plum tomatoes (about pound/340 g), seeded and coarsely chopped
2 table spoons (30 ml) sliced almonds, toasted

1.    Cut and scoop out the yam or sweet potato pulp and mash with a potato masher or force through a food mill or potato ricer. Add the salt, turmeric, paprika or cayenne, nutmeg, mace or ginger, orange juice and orange zest, and whisk with a fork until well blended.
2.    Heat the ghee or butter in a 12-inch (30 cm) frying pan over moderate heat. Add the sweetener and cook until it caramelizes and turns reddish-brown. Drop in the tomatoes and cook, gently tossing, justly until they soften and glisten.
3.    Add the yams or sweet potatoes and, using the back of a wooden spoon, mash and blend the ingredients. When warmed throughout, serve on a warmed platter, garnished with toasted almonds.