This is probably the best recipe for sweet potato I’ve come across. It’s by Skye Gyngell and works extremely well with Quorn meatballs, either with her recipe, or with a version cooked with cream and star anise. I’ve done very little tinkering with this recipe, save cutting down a little on the butter as even for a perennial butter lover such as myself, it was too rich as it was.
This serves two (do not believe what you may read elsewhere about it serving four, that would be madness).
Sweet potato mash with maple and coriander
2 large sweet potatoes 1 small red chilli, halved (seeds retained)
Sea salt and freshly ground black pepper
Small bunch of coriander, washed
30g unsalted butter
1 tbsp extra virgin olive oil
2 tbsp tamari (or soy sauce)
2 tbsp maple syrup
Peel the sweet potatoes and cut into rough chunks, then place in a saucepan and add the chilli. Pour in enough cold water to cover, add the seasoning and bring to the boil over a medium heat. Lower the heat and simmer for about 15 minutes until the sweet potato is really tender and falling apart. Drain in a colander.
Tip the sweet potatoes into a blender. I prefer it less spicy, but the original recipe blends the chilli as well. Add the coriander leaves and stems, butter, olive oil, tamari and maple syrup and purée until very smooth. If necessary, return to the pan and reheat gently, stirring, before serving.