As you probably know by now Sweet Potato is one of my absolute favourite foods! Sweet Potatoes are packed full of incredible antioxidants and vital vitamins and mineral. However, when we roast them (my cooking method of choice) we unfortunately lose quite a lot of their nutrients, although I’m willing most of the time because of how incredibly delicious they are when caramelised out of the oven! This week though I wanted to experiment with a recipe using steamed sweet potato, something I’m usually not a huge fan of as the texture and flavour isn’t nearly as delicious as roasted.
So with this in mind I decided to make a creamy sweet potato mash, so the taste and texture is really enjoyable and we don’t lose any of the benefits sweet potatoes have. With this recipe I add turmeric for a rich flavour, lemon juice to add a lighter touch, coconut cream instead of butter and lots of seasoning. The combination may sound a little bizarre, but I promise you it’s absolutely amazing! My whole family devoured this super-packed side dish, and even my dad went back for thirds. I’ve been loving it as a side to my broccoli and avocado salad with lemon infused quinoa, or as the top of my Lentil Cottage Pie from my Cookbook. It’s honestly so versatile, and a great easy side to have up your sleeve!
6 sweet potatoes
1 tablespoon turmeric
1/4 cup coconut cream
Juice 1/2 lemon
1/4 tsp salt (I use pink himylayan)
Pepper to taste
Start by pealing the sweet potatoes, and chopping them into small pieces. Steam them for around 25-30 minutes until super, super soft.
Put the sweet potato into a bowl and add all the other ingredients.
Mash really well until completely smooth. The longer you mash for the better it tastes.
If you’re not eating right away put it in the oven to keep warm, or put it in a saucepan and heat through before you serve!