Sweet Potato Coconut Chilli Mash Food

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.

ROAST SWEET POTATO, SQUASH & GARLIC MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
• Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.