I read Nicole Taylor’s article about sweet potatoes in the New York Times and it is excellent. Plus, her recipe for sweet potato onion dip is one to try. It reminded me of a recipe I created a few years ago.
[Note: This recipe originally appeared on my blog, Gnatty Savannah.]
I used some of my pantry staples are garlic, coconut milk and ginger. Plus it just so happens that I got some fresh cilantro from the Forsyth Farmers’ Market here in Savannah.
All the ingredients for rustic Sweet Potato Thai Mash were right in front of me. I never made this dish before but I knew all the flavors would come together. [Note: This recipe is for one person or two servings. Double the recipe for more people/servings.]
Ingredients:
1 medium sweet potato
1 shallot, chopped
1 tbsp of coconut milk
1/2 of garlic clove
A couple of sprigs of fresh cilantro
A little of freshly grated ginger
dash of black pepper
dash of salt
Instructions:
Peel one medium sized sweet potato and chop into chunks. Sprinkle a little salt and avocado oil. Roast in a baking pan until soft. Peel sweet potato. Place potato chunks in a bowl. Use a saucepan to cook chopped shallot, garlic, cilantro and coconut milk. Add the chopped potato the sauce pan and use a wooden spoon to stir. Add salt and black pepper to taste. Mash the potato with the spoon, but not too much. The goal is to make them look a little rustic. Enjoy!