Description
Sweet Potato and Groundnut Mash is a savory and creamy dish combining tender boiled sweet potatoes with roasted peanuts and aromatic spices. Enhanced with coconut milk and olive oil, this comforting mash offers a unique blend of flavors and textures, perfect as a side or a hearty snack. Garnished with fresh cilantro, it makes a delightful, nutritious addition to any meal.
Ingredients
Scale
Main Ingredients
- 2 large sweet potatoes (approximately 2 pounds), peeled and diced
- 1 cup roasted unsalted peanuts
- 1/4 cup unsweetened coconut milk
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Boil Sweet Potatoes: Place the peeled and diced sweet potatoes in a large saucepan filled with water. Bring to a rolling boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the water and set the sweet potatoes aside.
- Combine Ingredients: In the same saucepan, add the cooked sweet potatoes, roasted peanuts, coconut milk, olive oil, garlic powder, cumin powder, salt, and freshly ground black pepper.
- Mash Mixture: Use a sturdy fork or a potato masher to blend the mixture thoroughly until it becomes smooth and creamy. Taste and adjust the seasoning as needed.
- Adjust Creaminess: For a creamier texture, gradually add extra coconut milk, one tablespoon at a time, stirring until the desired consistency is reached.
- Serve: Serve the mash warm, garnished with freshly chopped cilantro if desired, to add freshness and a burst of flavor.
Notes
- This dish is naturally gluten-free and vegetarian.
- For a nuttier flavor, toast the peanuts lightly before adding if not already roasted.
- Adjust the amount of coconut milk to control the creaminess of the mash.
- Can be served as a side dish or a light main course.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
