Speckled Sweet Potato Mash |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I must admit, I find it really hard to make anything without chilies and garlic, which is probably why I don't make many desserts really. This is a great spicy, savoury mash, and it isn't too bad fat-wise either. Use a flavoured cream cheese or greek yogurt if you prefer Ingredients:
400 g sweet potatoes, peeled |
1 red bell pepper, halved and deseeded |
1 green chili pepper, deseeded and chopped |
4 garlic cloves, peeled |
1/2 tablespoon olive oil |
2 -4 tablespoons fat free cream cheese |
2 -4 tablespoons nonfat milk |
2 -3 tablespoons chopped coriander leaves |
salt & freshly ground black pepper |
Directions:
1. Roast the red pepper in a hot (220C) oven for approximately 30-minutes until skin is blackened.
2. Cool for a few minutes, peel and chop flesh into small dice.
3. Meanwhile, chop the sweet potatoes into large chunks and boil with the garlic cloves for approximately 15-20 minutes until tender.
4. Heat olive oil in a small pan and fry chili for 3-4 minutes over a low heat. Stir in chopped red pepper.
5. Drain sweet potato and garlic and mash with 2 tbsp cream cheese and milk, adding more if needed.
6. Stir red pepper, chili and coriander into mash. Add salt and black pepper to taste.
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