Sweet Potato and Coriander Mash

"This makes a lovely change from everyday mash and can be served in exactly the same way. I like to throw the coriander into the pan of boiling sweet potatoes for just a few seconds before I drain them. It somehow softens the flavour a little while fixing the colour at a lovely bright green."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
5
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Bring a large pan of lightly salted water to the boil.
  • Peel and cube the potatoes and add to the pan with the garlic.
  • Return to the boil and simmer for 15-20 minutes until tender.
  • Add the coriander and cook for 10 seconds; drain well, then return to the pan.
  • Set the pan over a gentle flame and stir with a wooden spoon for 1-2 minutes to evaporate any excess water, but be careful not to let the potatoes catch and burn on the bottom of the pan.
  • Turn off the heat and mash well.
  • Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
  • Serve warm.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Good blend of flavors! I used nonfat sour cream and the cilantro raw - and they went well with it. I sprinkled a little chipotle chile powder into it too to give it a tiny kick, it was also quite yummy like that as well.
     
  2. This was delicious! We made it with Recipe #240610 and the two complemented each other perfectly.
     
  3. Fantastic!! I served this mash with our Easter dinner and it was a hit. We are big fans of a more savory, "non-sweet" sweet potato dish and this one was on the money. I admit to adding about 4 additional cloves of garlic and some chili powder for a little spice. Garnished with additional cilantro and some paprika and this was beautiful and wonderfully delicious. Loved the flavor combination and no ingredient over powered the next, it was just lovely. Thank you for a wonderful recipe we will add into our regular menu rotation!
     
  4. Sweet potato, garlic and coriander, my favourites so hadto try this recipe. I loved it, used light yoghurt instead of the creme fraiche mainly because that is what I had on hand. I finely cut up the coriander roots as well as the stems and left the leaves whole. I am going to try it next with some chopped up Jalapenos, I like spicy and think this will work well. Thanks for the recipe.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes