Summary

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

1. 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.