Not only is this a great accompaniment to almost anything you could jab a fork at, but it’s superb comfort food, too.
Of course, I simply couldn’t resist jacking it up with a shot of chilli heat and a blast of fried garlic to go with the sweet, sweet scent of coriander, and the crunchy texture and mild onion flavour of the chives.
Factor in a smooth, velvety consistency thanks to the coconut oil, and you’re in puréed root vegetable heaven.
One guilty pleasure of mine is taking this dish as a starting point, and then adding a tin of tuna, to make a simple, close to zero-effort, easy lunch or supper.
Spicy Herby Sweet Potato Mash
- 2 large sweet potatoes, peeled and cut into three-quarter inch chunks
- 2 Jalapeño chillies, finely chopped
- 5 cloves of garlic, minced
- a good handful of fresh coriander (cilantro), finely chopped
- a good handful of chives, finely chopped
- salt and freshly ground black pepper
- coconut oil
- Heat 2 tbsp of coconut oil over medium high heat in a non-stick frying pan. Add the chopped chillies and the minced garlic, and stir fry until the garlic is golden brown. Set aside.
- Place the sweet potato chunks in a large pan of salted water. Bring up to a boil, drop down to a simmer, and cook until the sweet potato is tender, about 20 minutes or so. Drain the sweet potato, and place in a mixing bowl.
- Season the sweet potato with a good blast of freshly ground black pepper, and salt to taste. Mash the sweet potato using a potato masher.
- Add the fresh coriander (cilantro), the chives, and the oil and fried chillies and garlic. Mix well. Serve.