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Sweet Potato and Coriander Mash

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pan of lightly salted water to the boil.
  2. Peel and cube the potatoes and add to the pan with the garlic.
  3. Return to the boil and simmer for 15-20 minutes until tender.
  4. Add the coriander and cook for 10 seconds; drain well, then return to the pan.
  5. 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.
  6. Turn off the heat and mash well.
  7. Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
  8. Serve warm.

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