Sweet potato mash with lemon and coriander

Sweet potato mash with lemon and coriander

By
From
Citrus
Serves
4
Photographer
Mowie Kay

I love sweet potatoes with citrus as the sour/bitter does a great job of balancing what can sometimes be a slightly cloying sweetness. I think they deserve the three-way approach here; they’re very good for us, after all.

Ingredients

Quantity Ingredient
2-3 sweet potatoes
25g butter
2 lemons or limes, Finely grated zest
or 1 tablespoon finely chopped preserved lemon or lime
a small bunch coriander, finely chopped
A pinch ground cumin
A pinch ground coriander
A pinch ground cardamom
sea salt

Method

  1. There are several ways to cook sweet potatoes before mashing them. The quickest method – boiling – is not the best as it can waterlog delicate sweet potatoes. So either peel and cut into chunks then steam for 7–8 minutes (2 minutes in a pressure cooker) or – and this is my preferred method when I am not short of time – pierce the skins all over with a fork and bake in a 200°C oven for 45 minutes to 1 hour. Cut open, let all the steam escape, then scrape out the flesh.
  2. Whichever method you use, mash the flesh with the butter and the remaining ingredients, along with plenty of salt.
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