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.
My Private Note
Units: US | Metric
- 1Bring a large pan of lightly salted water to the boil.
- 2Peel and cube the potatoes and add to the pan with the garlic.
- 3Return to the boil and simmer for 15-20 minutes until tender.
- 4Add the coriander and cook for 10 seconds; drain well, then return to the pan.
- 5Set 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.
- 6Turn off the heat and mash well.
- 7Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
- 8Serve warm.
Browse Our Top Yam/Sweet Potato Recipes
You Might Also Like...View All Yam/Sweet Potato Recipes
Nutritional Facts for Sweet Potato and Coriander Mash
Serving Size: 1 (269 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 268.7
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 3.5 g
- Cholesterol 20.5 mg
- Sodium 145.0 mg
- Total Carbohydrate 51.1 g
- Dietary Fiber 7.6 g
- Sugars 10.5 g
- Protein 4.3 g