This has become a real go-to dish, simple and made quickly. We grow our own sweet potatoes in season and when not we still have them in the cupboard as the preferred carbohydrate.



Quantities in the ingredients are not listed, make as much as is needed for the number of people being served

  • Sweet potatoes
  • Ginger – ground
  • Garlic – minced
  • Coconut milk
  • Butter
  • Salt and pepper


Put the sweet potatoes in the microwave and cook until tender – varies with the quantity being cooked – minimum of 5 minutes for 1 and leave to cool enough so they can be handled.

Put the garlic, ginger and salt and pepper with a little coconut oil into dish and cook for about 30 secs in the microwave.

Cut the sweet potato down the centre and scoop out the flesh, push through a potato ricer, if available, or mash into the bowl with the garlic and ginger and stir in enough butter and coconut milk to make the mix the desired consistency.

Reheat in the microwave if necessary.


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