I learnt this zesty recipe when training Muay Thai in Phuket, Thailand.
It is quick, simple and easy!
So try it and give your sweet potato side – A ZING! Trust me, you’ll never go back to plain sweet potato mash again. Perfect with a Sunday roast or leftovers. You are also boosting your vegetable intake by serving this with meals as well as reaping the benefits the vitamin A & C and fibre it provides.
Zesty Sweet Potato Mash (Time: 15 minutes cooking & prep)
1 medium sweet potato diced – In this recipe I have chosen not to peel the sweet potato as the skin is a great source of fibre. However if you prefer a smoother texture – peel your potato or blitz when cooked in a food processor.
2-4 tablespoons of lite greek style yoghurt (i.e. Farmer’s Union Lite or 0.5% Chobani Yoghurt). For vegans and vegetarians – use soy yoghurt or 1TBSP of Extra Virgin Olive Oil or Nuttelex.
1 large lemon’s zest
1/4 cup of lemon juice
Pepper to taste
1. Put potatoes in a pot and add cold water. Heat to the boil and cook until a fork can easily be poked through the sweet potato.
2. Drain the sweet potato.
3. Grate the lemon zest onto the sweet potato. Add 2 TBSP of yoghurt and the lemon juice. 4. Mash together.
5. Add more yoghurt and cracked pepper to taste.
6. Serve on the side of a Sunday roast or lunch time salad.