Total Time
35mins
Prep 35 mins
Cook 0 mins

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

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.
Most Helpful

5 5

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

5 5

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!

5 5

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.