• 1 kg sweet potatoes, peeled and cut into equal chunks
  • 4 shallots, finely sliced
  • 2 tbsp olive oil
  • 1 -2 red chillies, deseeded and finely diced
  • 1 tsp cumin seeds, toasted and crushed
  • 50 g butter, cubed
  • 2 tbsp hot milk


  1. 1

    Cook the sweet potatoes in boiling salted water for 20-25 minutes until tender, then drain.

  2. 2

    Fry the shallots in the olive oil for 7-8 minutes over a high heat, stirring frequently, until golden. Drain on kitchen paper and sprinkle with a little salt.

  3. 3

    Mash the sweet potatoes, then mix with the chillies, cumin, butter, milk and a pinch of salt. Reheat and serve scattered with the crispy shallots.

Nutritional Details

Each serving provides
  • Energy 1595kj 381kcal 19%
  • Fat 16.5g 24%
  • Saturates 7.7g 39%
  • Sugars 15.0g 17%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 519kj/124kcal

Each serving provides

50.0g carbohydrate 8.5g fibre 3.9g protein

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