Mashed Purple Sweet Potatoes with Lime and Yogurt

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Mashed Purple Sweet Potatoes with Lime and Yogurt

Mashed Purple Sweet Potatoes with Lime and Yogurt

Dec 1, 2017Fall, Recipes, Winter

I hope everyone enjoyed a festive and fun Thanksgiving and is ready to move into December and the inevitable holiday rush.  Even with warmer than normal temperatures, another inevitable thing is the slow down in seasonal fresh vegetables.  It is also an opportunity to get out of your comfort zone, be creative and try something new.  There is no reason to give up eating local and fresh, when you can just try some new combos of flavors that maybe you would have bypassed if it wasn’t the fifth time you were having sweet potatoes this week…This recipe (and the others on the link) is such a recipe.  It is vibrant and beautiful on the plate as well as your palate; hitting all of the sweet, sour, salty, bitter, and maybe even a little umami notes.  Happy experimenting!


550g purple sweet potatoes (ie, about 2), peeled and cut into 1 inch pieces
Flaked sea salt
40ml olive oil
2 limes – finely grate the zest of both and cut 1 into wedges, to serve
200g Greek-style yoghurt
½ small garlic clove, peeled and crushed
1½ tsp pomegranate molasses
2 tsp cilantro leaves, finely shredded
½ large hot red or green pepper, deseeded and finely chopped
1½ tsp sesame seeds, toasted


Put the sweet potato in a small saucepan, add boiling water just to cover, then stir in a teaspoon and a half of salt and cook on medium-high heat for 10-12 minutes, until soft enough to mash. Drain the potatoes, add a tablespoon of oil, and mash until smooth. Leave to cool slightly, then stir in half the lime zest and two tablespoons of yogurt. Spoon on to a platter, then make dips in the mash with the back of the spoon.

Combine the remaining yogurt with the garlic and a tablespoon of oil, then spoon evenly over the mash, making sure the mash remains visible in places. Drizzle over the pomegranate molasses and the remaining oil, scatter over the coriander, chilli, sesame seeds and the remaining lime zest, season with an eighth of a teaspoon of salt and serve with the lime wedges.