Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 750 g sweet potato (s), peeled, diced
- 200 ml coconut milk
- 1 piece (s) ginger, 2-3cm, peeled, diced
- 1 clove garlic, peeled
- 2 stalks lemongrass, cut into pieces, crushed
- 1 bunch spring onions, cut into rings
- 50 g butter
- a bit salt
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cook the sweet potatoes in the perforated cooking tray for 20 minutes. Meanwhile, bring the coconut milk with ginger, lemongrass and garlic to the boil and let it steep for 20 minutes. Pour the spiced milk through a sieve onto the cooked potatoes and mash. Season to taste with salt / cayenne pepper. Melt the butter in a pan and sauté the spring onions for 3 minutes. Serve the puree with the melted butter and the spring onions. Goes well with grilled fish or meat, but also with smoked tofu breaded with sesame seeds.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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