Sweet potato, coconut & chilli mash
- Good Food team
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Serves 4
Easy
Prep: 2 mins
Cook: 50 mins
A star rating of 5 out of 5.1 ratingRate
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Roast sweet potatoes whole then mash the smooth flesh with creamy coconut and tangy lime, coriander and spicy chilli
Freezable
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg (about 4) sweet potato
-
2 ½ tbsp half-fat coconut milk
-
1 red chilli
halved and sliced
-
zest 1 lime
and a squeeze of juice
-
small pack of coriander
roughly chopped
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Nutrition: per serving
-
kcal225
-
fat1g
low
-
saturates1g
-
carbs50g
-
sugars14g
-
fibre8g
-
protein3g
-
salt0.4g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places, pop on a tray and bake for 45-50 mins until soft.
-
step 2
Cut the potatoes in half lengthways and scoop out the flesh. Tip into a bowl and mash well. Stir through the coconut milk, chilli, lime zest and juice, coriander and some seasoning.
Recipe from Good Food magazine, November 2013
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