"This white sweet potato puree is served with oven roasted paradise eggs. Super delicious and healthy."
White Sweetpotato Puree
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Prep time 20mins
Cook time 35mins
Serves or Makes: 2
Recipe Card
ingredients
- 500 gram sweet potato
- 1 tbsp butter
- 1/2 lime
- To Taste salt
- To Taste pepper
- Handful garden egg aubergines
- To Taste chiliflakes
- 2 tbsp olive oil
- Garnish parsley & pomegrenate
- 4 tablespoons coconut milk
Method
Step 1
Preheat the oven to 180 degrees Celsius. Peel the sweet potato, cut it into large pieces and put it into a small pot with water and bring it to a boil. Let it simmer on medium heat for about 10 minutes until it is soft.
Step 2
Pour off the water and add butter, coconut milk, lime juice, salt and pepper to the sweet potatoes and mash with a blender.
Step 3
Sprinkle the garden eggs with olive oil, salt and chili flakes on a baking tray lined with baking paper and roast for about 10-15 minutes until the surface turns golden.
Step 4
Serve the mashed sweet potatoes with Djakkatou, parsley and pomegranate seeds.