Sweet Potato Mash with Mango Chutney

Who knew a microwave sweet potato recipe could taste so good! Leaving the skin on the potato gives it great texture with the zingy flavour of mango chutney & lime. A super quick recipe for those nights dinner needs to be done in 30 mins.

Serves 4

Effort: Easy

Prep: 5 mins

Cook: 15 mins

Gluten free option - see hints & tips

Ingredients

• 700 g sweet potato (about 3 medium)

• 1 lime, chopped in half

• 1 small bunch coriander

• 2 tbsp Tamarind Tree mango chutney

• 1 tsp soy sauce

• 1 red chilli (optional)

Instructions

• Wash, trim the ends and prick the sweet potato. Put in a large microwave safe bowl with half a lime.

• Cover with cling wrap and microwave on full power for 12 minutes or until cooked through.

• While they are cooking, finely chop the coriander on a large wooden board and set aside a few leaves to garnish.

• Mix through the mango chutney, soy sauce, a drizzle of olive oil and 1/2 a chopped red chili (if using.)

• Take the sweet potatoes out of the microwave when cooked through & carefully place on top of the mango chutney mixture. Then using tongs squeeze the hot lime juice over the potatoes.

• Use a knife to chop and mash everything together, including the skins. Season to taste, adding more lime juice and mango chutney if needed.

Hints & tips

Make it gluten free - Make sure you use a GF soy sauce alternative to make this dish gluten free. My favourites are organic tamari or ceres organic coconut aminos

Coriander - Alternatives fresh parsley or basil or thai basil.

Serving suggestion - Serve with Yoghurt Curry Chicken Drumsticks & Raita.

Storage - Will keep in the fridge for 3 days

Recipe taken from Jamie's 30-Minute Meals: A Revolutionary Approach to Cooking Good Food Fast