Speckled Sweet Potato Mash

SugaredAlmond's Note:

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

• Total Time: 35 mins
• Prep Time: 35 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 400 g sweet potatoes , peeled
• 1 red bell pepper , halved and deseeded
• 1 green chili pepper , deseeded and chopped
• 4 garlic cloves , peeled
• ½ tablespoon olive oil
• 2 -4 tablespoons fat free cream cheese
• 2 -4 tablespoons nonfat milk
• 2 -3 tablespoons chopped coriander leaves
• salt & freshly ground black pepper

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.

Reviews

[Roxygirl in Colorado]

I've never thought of using cream cheese with sweet potatoes before (even though I love them with russets) but it added a wonderful creamy texture. The green chilies combine nicely with the garlic and red pepper. Thanks for a new way to fix sweet potatoes that doesn't require a lot of sugar! Roxygirl

[Aunt Cookie]

Outstanding! This is creamy and spicy and delicious in every way. The recipe makes two very large servings...which you'll be grateful for. I'll certainly be making this one again. Thanks!

[Dreamgoddess]

The only change I made to the recipe was to omit the red bell pepper as my husband doesn't care for the taste. Very nice flavor and texture! Thanks for sharing the recipe.