RCI-VG.005.0212.001
Sour Mashed Sweet Potato
Sour Mashed Sweet Potato is a great way to make use of leftover roast vegetables. You can use this recipe for several roasted vegetables, including sweet potatoes, taro, and pumpkin.
Prep5 min
Cook15 min
Total20 min
Servings4
Difficultybeginner
Ingredients
- sweet potato or other vegetables (try some!)500 g
- cm (1 inch) ginger2 unit
- 1 tsp
- kefir or 1 tsp yoghurt½ tsp
Method
1
Scrub the sweet potatoes thoroughly under cold running water and pierce each one several times with a fork to allow steam to escape during cooking.
5 minutes
2
Bake the sweet potatoes in a preheated oven at 200°C (400°F) until completely tender when pierced with a knife, then remove and allow to cool slightly.
50 minutes
3
Halve each sweet potato lengthwise and scoop the flesh into a large mixing bowl, discarding the skins or reserving them for another use.
5 minutes
4
Mash the sweet potato flesh thoroughly with a fork or potato masher until smooth and free of large lumps.
5 minutes
5
Season the mash generously with non-iodised salt, mixing well to ensure even distribution throughout the mixture.
2 minutes
6
Transfer the salted mash to a clean glass or ceramic bowl, cover loosely with a breathable cloth or loose lid, and leave at room temperature to ferment and acidify until a pleasantly sour tang develops.
2880 minutes
7
Once the desired sourness is achieved, prepare your chosen vegetables—peppers, tomatoes, or squash—by cutting off their tops and hollowing out the interiors to create cavities for stuffing.
10 minutes
8
Fill each hollowed vegetable generously with the sour mashed sweet potato, pressing gently to eliminate air pockets, then serve immediately or bake briefly until the stuffed vegetables are heated through.
20 minutes