A sweet and mildly spiced mash which works well with roast pork or beef. It’s from ” Real Good Food” by Nigel Slater.
Ingredients
- 2 medium sized sweet potatoes
- vegetable stock
- a large knob butter
- 2.5 cm piece ginger root peeled and cut into shreds
- 4 heaped tbsps Thick yoghurt
- nutmeg
Servings:
Instructions
- Peel the potatoes and cut them into chunks. Put them in a saucepan with enough vegetable stock to cover. Simmer for 10-20 minutes until they are tender, testing them regularly to ensure they do not overcook to a slush.
- Meanwhile melt the butter in a small pan. Add the ginger and cook for 2-3 minutes over a moderate heat until the ginger is tender and starting to colour. Add a light grating of nutmeg.
- Drain the potatoes well and mash with a fork. Stir in the yoghurt then transfer to a warm dish. Pour the hot ginger butter over the mash and serve while hot.
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