Sweet potato and silken tofu mash
1.5kg sweet potato (kumara), peeled and chopped 3 cloves garlic, crushed
1 litre chicken stock
2 cups (500ml) water
300g silken tofu sea salt and cracked black pepper
1 tablespoon extra virgin olive oil
½ bunch sage leaves Place the sweet potato, garlic, stock and water in a large saucepan over high heat. Cover with a lid and bring to the boil. Cook for 20 minutes or until the sweet potato is tender. Drain, reserving
1 cup (250ml) of the cooking liquid. Return the sweet potato and reserved liquid to the saucepan and mash until smooth.
Place the tofu in a small food processor and process until smooth. Add half the tofu to the sweet potato and stir until combined. Sprinkle with salt and pepper. Place in a serving bowl and fold through the remaining tofu until just combined.
Heat the oil in a small saucepan over high heat. Add the sage and cook for 1–2 minutes or until crispy. Place on paper towel to drain. Top the mash with the crispy sage and sprinkle with pepper to serve. SERVES 4–6.