You can boil the sweet potatoes rather than roast them, but roasting will give the skordalia a richer flavour and creamier texture.
This is a variation on the Greek mashed potato dish skordalia, which goes perfectly well with fish, meatballs or baked vegetables (especially beetroot). Sweet potato has a lower GI than potato and is better for people with diabetes.
- 1 large purple-skinned white sweet potato (about 500 g), peeled and roughly chopped
- ⅓ cup (80 ml) extra-virgin olive oil, plus extra for roasting
- ½ tsp sea salt, plus extra for seasoning
- 2 garlic gloves, finely chopped
- ⅓ cup (80 ml) lemon juice
- freshly ground black pepper
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.
1. Preheat the oven to 200°C. Line a baking tray with baking paper and spread the chunks of sweet potato out around the tray. Drizzle lightly with olive oil and add the salt, then roast for 15–20 minutes, or until soft. Remove from the oven, and cover to keep warm.
2. Using a hand-held blender or food processor, blend the olive oil, garlic and lemon juice until they form a smooth purée.
3. Mash the warm sweet potato using a drum sieve, mouli grater or food mill (you may need to repeat this step to get a really smooth mash). This can also be done in a food processor.
4. Add the olive oil mixture to the mash and stir until thick and smooth. Taste to check seasoning, then serve with a main meal – it’s perfect with fish and wilted wild greens.
The Heart Health Guide by Dr Catherine Itsiopoulos, Published by Macmillan, RRP $34.99, Photography by Rob Palmer.