Sweet potato puree with coconut milk and cilantro

4 servings

50 minutes

Sweet potato puree with coconut milk and cilantro is a delicate and aromatic dish inspired by the traditions of Pan-Asian cuisine. Sweet potato, rich in natural sweetness, transforms into a fluffy puree thanks to coconut milk, giving it a creamy texture and exotic flavor. The addition of garlic, red pepper, and sugar creates a harmonious balance between sweetness, spiciness, and zestiness, while fresh cilantro finishes the composition with a light herbal note. This dish is perfect as a standalone side for meat or fish or as a vegetarian dinner complementing Asian or exotic meals. Historically, sweet potato has been used in Southeast Asian cuisines for its nutrition and versatility, while the combination with coconut reflects popular tropical flavors. Each spoonful of this puree is tenderness and richness in one culinary masterpiece.

Energy value per serving

• Calories: 186.4
• Proteins: 5.1g
• Fats: 3.7g
• Carbohydrates: 36.1g

Ingredients

• Sweet potato: 900 g
• Coconut milk: 0.5 glass
• Garlic: 1 clove
• Red pepper flakes: 0.3 tsp
• Coriander: 5 g
• Sugar: 1 tsp
• Ground black pepper: pinch

Cooking steps

1. Peel the potatoes, cut them lengthwise into 4 parts, then into pieces of 0.5 cm size. Place them in a large pot, add coconut milk, pepper flakes, minced garlic, sugar, and salt.

   Required ingredients:

   • Sweet potato: 900 g
   • Coconut milk: 0.5 glass
   • Garlic: 1 clove
   • Red pepper flakes: 0.3 teaspoon
   • Sugar: 1 teaspoon
   • Ground black pepper:  pinch

2. Cover with a lid, set to low heat, and cook for 40 minutes, stirring occasionally. The potato should fall apart when pierced with a fork.

3. Remove from heat, mash with a masher, and sprinkle with ground pepper and chopped cilantro.

   Required ingredients:

   • Ground black pepper:  pinch
   • Coriander: 5 g