Sweet potato, cumin and chilli mash
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Sweet potato, cumin and chilli mash
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
374Kcal
Fat
17gr
Saturates
8gr
Carbs
53gr
Sugars
15gr
Fibre
9gr
Protein
4gr
Salt
0.5gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1kg sweet potatoes, peeled and cut into equal chunks
- 4 shallots, finely sliced
- 2 tbsp olive oil
- 1-2 red chillies, deseeded and finely diced
- 1 tsp cumin seeds, toasted and crushed
- 50g butter, cubed
- 2 tbsp hot milk
Step by step
-
Cook the sweet potatoes in boiling salted water for 20-25 minutes until tender, then drain.
- Fry the shallots in the olive oil for 7-8 minutes over a high heat, stirring frequently, until golden. Drain on kitchen paper and sprinkle with a little salt.
- Mash the sweet potatoes, then mix with the chillies, cumin, butter, milk and a pinch of salt. Reheat and serve scattered with the crispy shallots.
