What to do with my Local Farm Bag bounty is a cooking challenge that I will gladly accept. This week I got a couple of sweet potatoes and decided to make something savory with one of them.
I love Thai food, but now that I am allergic to peanuts, I try to steer clear of dishes like pad thai. My pantry staples are garlic, coconut milk and ginger. Plus it just so happens that I got some fresh cilantro from the Farmers’ Market.
All the ingredients for Rustic Sweet Potato Thai Mash were right in front of me. I never made this dish before but I knew all the flavors would come together. [Note: This recipe is for one person or two servings. Double the recipe for more people/servings.]
Ingredients:
1 medium sweet potato
1 shallot, chopped
1 tbsp of coconut milk
1/2 of garlic clove
A couple of sprigs of fresh cilantro
A little of freshly grated ginger
dash of black pepper
dash of salt
Instructions:
Peel one medium sized sweet potato and chop into chunks. Put in a sauce pan and cover with water. Boil potato until soft. Drain water. Place potato chunks in a bowl. Use the same pan to cook chopped shallot, garlic, cilantro and coconut milk. Add the chopped potato back into the sauce pan and use a wooden spoon to stir. Add salt and pepper to taste. Mash the potato with the spoon, but not too much. The goal is to make them look a little rustic. Enjoy!