serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Potato
episode • The Cook Up with Adam Liaw • cooking • 23m
G
episode • The Cook Up with Adam Liaw • cooking • 23m
G
Ingredients
- 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
Instructions
- 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.
Photography by Adam Liaw.
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Cook's Notes
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.
Stream free On Demand
Sweet Potato
