Sweet potato and silken tofu mash

donna hay - Fresh + Light - - Light Creamy 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.

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