- 500 g sweet potatoes
- 400 ml coconut milk
- 20 g peeled and finely chopped ginger
- 4 tablespoons olive oil
- 3 turns of the Le Guérandais salt mill
- 2 white onions
- 2 garlic cloves
- 1 lime
Peel and dice the sweet potatoes into large cubes. Slice the onions and garlic. Heat the olive oil in a casserole dish. Fry the onions for 10 minutes on a low heat. Add the sweet potatoes and cook for a further 5 to 10 minutes. Add the sliced garlic, the finely chopped ginger and the coconut milk. Reduce heat to the minimum and leave to cook without boiling for 30 to 40 minutes, until the sweet potato chunks are tender. Allow to cool for 5 minutes, then blend. Reheat on a low heat. Add a little water to taste if the consistency is too thick. Serve the creamed mixture with wedges of lime, a few drops of cream and 3 turns of the Guérande salt mill! The salt brings out the sweet taste of the sweet potatoes.
Author: Lissa STREETER
Photo: Rina NURRA
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On fine days, this creamed potato is also delicious served cold! Serve with a little mango/pineapple salad and a coriander vinaigrette.