Sweet Potato, Coconut and Chilli Puree

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 1 can of coconut milk
• 1-2 red chillies, deseeded and finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 cup water

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the garlic and chillies, and sauté for 1-2 minutes until fragrant.
2. Add the sweet potatoes to the pot and stir to combine with the garlic and chillies.
3. Add the coconut milk, water, turmeric and salt, and stir well.
4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Remove the pot from the heat and set aside to cool for a few minutes.
6. Carefully transfer the sweet potato mixture to a blender or food processor and puree until smooth. If the mixture is too thick, add a splash of water to thin it out.
7. Transfer the puree back to the pot and reheat over low heat until warmed through.
8. Taste the puree and adjust the seasoning as necessary. Serve warm.

Verdict:

This sweet potato, coconut and chilli puree is the perfect blend of sweet, spicy and creamy. The sweetness of the sweet potato pairs perfectly with the richness of the coconut milk, while the chilli adds a lovely kick of heat to the dish.

Serving Suggestions:

This puree makes a great side dish for any meal. It pairs particularly well with grilled meat or fish. You could also serve it as a starter or as part of a larger spread of dishes. Top the puree with some fresh herbs, such as cilantro or parsley, for an extra pop of flavor and color.