Wash the sweet potatoes, trim off any gnarly bits, then stab them a
few times with a knife. Put in a large microwave-safe bowl, halve
one of the limes and add to the bowl, then cover with a double
layer of clingfilm and microwave on full power for 12 minutes, or
until cooked through.
Finely chop the coriander on a large wooden chopping board,
setting a few leaves aside for the garnish. Add the mango chutney,
a good splash of soy sauce, a drizzle of extra virgin olive oil, the
juice from ½ a lime and the reserved chopped chilli. Chop and mix
everything together on the board.
Get the sweet potatoes out of the microwave and check they are
cooked through, then use tongs to squeeze over the juice from the
hot lime halves and discard them.
Originally Submitted
3/14/2014
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