Sweet Potato Puree With Tamari, Maple Syrup and Chilli |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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,From 'A Year in my Kitchen' by Skye Gyngell. This is a punchy, sweet tasting puree which goes well with middle eastern flavoured dishes and grilled meats. Ingredients:
2 large sweet potatoes |
1 small red chili pepper |
50 g coriander, washed |
50 g unsalted butter |
1 tablespoon extra virgin olive oil |
2 tablespoons tamari |
2 tablespoons maple syrup |
Directions:
1. Peel and rough chunk the sweet potato, place into a saucepan and add the chille. Pour in enough cold water to cover, add a good pinch of salt and bring to the boil over a med heat.
2. Lower the heat and simmer for about 15 mins until really tender, drain well.
3. Tip the sweet potatoes and chilli into a blender, add the coriander leaves and stems, butter, olive oil, tamari and maple syrup and puree until very smooth.
4. Taste and adjust the seasoning.
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