Sweet Potato And Coriander Mash Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Steps:

• Bring a large pan of lightly salted water to the boil.
• Peel and cube the potatoes and add to the pan with the garlic.
• Return to the boil and simmer for 15-20 minutes until tender.
• Add the coriander and cook for 10 seconds; drain well, then return to the pan.
• Set 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.
• Turn off the heat and mash well.
• Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
• Serve warm.

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
• Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.

Steps:

• Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 8 mins. Alternatively, you can cook these on a hob for 10 minutes. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.
• Carefully remove the cling film from the sweet potato, then blitz in a food processor until mashed but not pureed. Leave to cool for 5 mins, then add the coriander and coriander seeds. Blitz to a herby mash, (be careful not to over blitz as you still want some texture) and transfer to a mixing bowl. Then add the salmon, lemon zest, flour and some seasoning. Pulse again - you want the salmon to be roughly mixed in, rather than obliterated to mush.
• In a small bowl add the remaing flour and shape into four fishcakes, dipping into the flour to fully coat. Pop on a plate and press them down lightly to create patties. Chill in the fridge for 30 minutes. Add the remaining tbsp of olive to a large non-stick frying pan over a medium heat. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places, pop on a tray and bake for 45-50 mins until soft.
• Cut the potatoes in half lengthways and scoop out the flesh. Tip into a bowl and mash well. Stir through the coconut milk, chilli, lime zest and juice, coriander and some seasoning.

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.