Sweet Potato And Coriander Mash Recipes

BAKED CORIANDER SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
• Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.

SWEET POTATO, COCONUT & CHILLI MASH

Steps:

• 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.
• 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.

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

SWEET POTATO AND CORIANDER MASH

Steps:

• Bring a large pan of lightly salted water to the boil.
• Peel and cube the potatoes and add to the pan with the garlic.
• Return to the boil and simmer for 15-20 minutes until tender.
• Add the coriander and cook for 10 seconds; drain well, then return to the pan.
• Set the pan over a gentle flame and stir with a wooden spoon for 1-2 minutes to evaporate any excess water, but be careful not to let the potatoes catch and burn on the bottom of the pan.
• Turn off the heat and mash well.
• Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
• Serve warm.