A Perfect Pantry

INGREDIENTS

• 1.2kg sweet potato, peeled, 3cm diced
• 1 kaffir lime leaf
• 1 tbsp vegetable oil
• 2cm piece ginger, peeled, minced
• 2 cloves garlic, minced
• 270ml coconut milk
• 2 tsp salt
• 3 shallots, thinly sliced
• ¼ cup coriander leaves, roughly chopped

DIRECTIONS

1. In a large saucepan, place the sweet potato and kaffir lime leaf. Cover with water until the level is 2cm above the sweet potatoes and place onto the stove top over a medium heat. Allow to cook for 20 minutes or until a skewer can be inserted easily.
2. Once cooked, drain the sweet potato through a sieve and place back into the pot.
3. In a small frypan, heat the oil over a low heat and sauté the ginger and garlic until golden brown. Add to the large saucepan along with the coconut milk and salt.
4. Mash using the mashing attachment on speed setting 6 until all of the potato is blended, approximately 60 seconds.
   Stir through the shallots and coriander and serve immediately.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• X Blade Food Prep