Sweet potato purée is a common side dish in the Seychelles, often served alongside curries like fish curry or grilled fish. Naturally gluten-free, sweet, and creamy, this purée, to which a touch of coconut milk and spices is added, makes a delicious and satisfying accompaniment. It's an easy recipe to prepare that showcases the sweet potato, a key ingredient in Seychellois cuisine.

Seychelles sweet potato puree

Seychelles

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Preparation time: 5 minutes Cooking time 20 mins Total time 25 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Recipe themes: Vegetarian

Ingredients

Servings

• 800g sweet potatoes, peeled and cut into pieces

• 150 ml of coconut milk

• 1 tbsp of butter (optional, it's delicious without it)

• ^1/2 _tsp grated nutmeg​

• ^1/2 tsp cinnamon ₍ optional )

• Salt and pepper to taste

• Fresh coriander, for garnish (optional)

Preparation

1. Step 1: Cook the sweet potatoes

   • Place the sweet potato pieces in a large pot of salted water.
   • Bring to a boil, then reduce heat and simmer for about 15 to 20 minutes, until tender.
   • Drain and let cool slightly.
   • In the Ninja Foodi, 250 ml of water, 7 minutes in Pressure, Hi and quick release mode.

1. Step 2: Prepare the mashed potatoes

   • Mash the cooked sweet potatoes with a fork.
   • Add the butter (if using), coconut milk, nutmeg, and cinnamon. Mix until smooth and creamy.
   • Season with salt and pepper to taste.

1. Step 3: Serve

   • Garnish with freshly chopped coriander for a touch of colour if desired.
   • Serve hot as an accompaniment to curries, grilled meats or stir-fried vegetables.

Note

Storage: This purée can be kept in the refrigerator for up to 2 days in an airtight container. Gently reheat before serving.

Keywords: sweet potato puree with coconut milk, sweet potato recipe, Seychelles recipe

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