I’ve been dreaming of this sweet potato and ginger mash ever since I ate it at Riverford field kitchen earlier this year. I was so caught up in the moment that I didn’t ask how it was made, but I’ve got a sneaky suspicion that there was large amounts of butter and cream used. It was so delicious! I’ve come up with my own version which leaves out the diary (if that’s what the secret ingredient was…) I think it’s a close match.
750g Sweet potato
30g Fresh root ginger (or 50g if you want it fiery)
Salt and Pepper
Method – Serves 2
- Wash the sweet potatoes and bake them in the oven until soft.
- Grate the ginger and gently fry in some olive oil.
- Once the potatoes have cooked, peel and put the flesh into a mixing bowl.
- Using a mixer, either free standing or hand held, beat the sweet potato with the ginger, salt and pepper until you have a smooth consistency.
*Tip – If using organic ginger then there is no need to peel it, just grate it with the skin on 🙂