Seychelles sweet potato puree

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.

Preparation time: 5 minutes

Cooking time: 20 minutes

Total time 25 minutes

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

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.
2
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.
3
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