A real go-to when you want something warm and comforting without much effort — sweet potato mashed with ginger, garlic and coconut cream instead of the usual butter and milk. We grow our own in season and always keep some in the pantry the rest of the year, so this one’s on high rotation.

This has become a real go-to dish, simple and made quickly.

SWEET POTATO MASH

Ingredients

• 2 large sweet potatoes (about 600g)
• 2 tsp garlic powder
• 2 tsp ginger powder
• 60ml coconut cream
• 30g butter
• Salt and pepper, to taste

Method

1. Pierce the 2 large sweet potatoes (600g) and microwave until a fork goes in easily.
2. While the sweet potatoes cook, combine the 60ml coconut cream, 2 tsp garlic powder, 2 tsp ginger powder and 30g butter in a microwave-safe dish and heat briefly to melt the butter and blend the flavours together.
3. Cut the sweet potatoes down the centre and scrape the flesh into the coconut cream mixture.
4. Mash together until smooth, season with salt and pepper to taste, and reheat in the microwave if needed.

Notes

The spicing is flexible — swap the garlic and ginger for a cinnamon and sugar version for something sweeter, or use Old Bay in place of the ginger and garlic for a savoury, seafood-friendly side.