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Sweet potato, coconut & chilli mash

Sweet potato, coconut & chilli mash

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Roast sweet potatoes whole then mash the smooth flesh with creamy coconut and tangy lime, coriander and spicy chilli

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal225
low infat1g
saturates1g
carbs50g
sugars14g
fibre8g
protein3g
salt0.4g
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Ingredients

  • 1kg (about 4) sweet potato
  • 2 ½ tbsp half-fat coconut milk
  • 1 red chilli , halved and sliced
  • zest 1 lime , and a squeeze of juice
  • small pack of coriander , roughly chopped

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, November 2013

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