“I must admit, I find it really hard to make anything without chilies and garlic, which is probably why I don't make many desserts really. This is a great spicy, savoury mash, and it isn't too bad fat-wise either. Use a flavoured cream cheese or greek yogurt if you prefer”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the red pepper in a hot (220C) oven for approximately 30-minutes until skin is blackened.
  2. Cool for a few minutes, peel and chop flesh into small dice.
  3. Meanwhile, chop the sweet potatoes into large chunks and boil with the garlic cloves for approximately 15-20 minutes until tender.
  4. Heat olive oil in a small pan and fry chili for 3-4 minutes over a low heat. Stir in chopped red pepper.
  5. Drain sweet potato and garlic and mash with 2 tbsp cream cheese and milk, adding more if needed.
  6. Stir red pepper, chili and coriander into mash. Add salt and black pepper to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: