Sweet potato purée with tamari, maple syrup and chilli

Sweet potato purée with tamari, maple syrup and chilli

By
From
A Year In My Kitchen
Serves
4

This is a punchy, sweet tasting purée, which works particularly well with Middle Eastern flavoured dishes.

Ingredients

Quantity Ingredient
2 large sweet potatoes
1 small red chilli, halved
sea salt
freshly ground black pepper
small bunch coriander, washed
50g unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons tamari
2 tablespoons maple syrup

Method

  1. Peel the sweet potatoes and cut into rough chunks, then place in a saucepan and add the chilli. Pour in enough cold water to cover, add a good pinch of salt and bring to the boil over a medium heat. Lower the heat and simmer for about 15 minutes until the sweet potato is really tender and falling apart. Drain in a colander.
  2. Tip the sweet potatoes and chilli into a blender. Add the coriander leaves and stems, butter, olive oil, tamari and maple syrup and purée until very smooth. Taste and adjust the seasoning. The purée should have a deep, sweet, hot, velvety taste.
  3. If necessary, return to the pan and reheat gently, stirring, to serve.

Note

  • As a rule of thumb, all vegetables that grow below the ground go into cold water and all vegetables that grow above ground go into boiling water.
Tags:
seasonal
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