Up your mash game with Adam Liaw's version: Slow-roasted sweet potato mashed with butter, yoghurt and spices for a creamy and warming side.
- 4 sweet potatoes
- 50 g butter
- ½ tsp garam masala
- ¼ tsp turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 6 curry leaves
- 100 g plain Greek yoghurt
- salt and black pepper, to season
- 2 spring onions, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Prick the sweet potatoes all over with a fork and microwave on high for 15 minutes. Test to see if they are tender by squeezing, then remove from the microwave. Alternatively, you can roast them whole in a 180°C oven for 1 hour.
- Cut the hot cooked sweet potatoes in half, scoop out the flesh and place in a bowl.
- Heat the butter in a small saucepan and add the spices and curry leaves and cook just until the curry leaves are lightly crisp. Remove from the heat.
- Mash the sweet potatoes and add the yoghurt and half the butter (without adding the curry leaves). Season well with salt.
- Transfer to a serving dish and top with the remaining butter. Grind over some black pepper and scatter with spring onions.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.