| Recipe Name | Sweet potato mash with yoghurt and ginger |
| Recipe Description | A change from the usual mash potato, this sweet and mildly |
| spiced version goes well with pork/beef |
| Instructions | Peel the potatoes and cut them into chunks. Put them in a |
| saucepan with enough veg stock to cover. Simmer for 10-20 |
| mins until tender but test regularly so they don't turn to mush. |
| Meanwhile, melt the butter ina small pan. Add the ginger. |
| Peeled and shredded. Cook for 2-3 mins over a moderate heat |
| until the ginger is tender and starting to colour. Add a light |
| grating of nutmeg. |
| Drain the potatoes and mash them with a fork, stir in the |
| yoghurt then transfer to a warm dish. Pour the ginger butter |
| over the mash and server hot. |
| Utensils | Small pan |
| Saucepan |
| Food Category | Side dish |
| Vegetarian |
| Source | Observer |
| Time to Prepare | 30 minutes |
| Number of Servings | 2 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Sweet potatoes | 2 | medium |
| Vegetable stock |
| Butter | 1 | large knob |
| Ginger | 1 | inch of root |
| Nutmeg |
| Yoghurt | 4 | heaped tablespoons, thick |
| 20 January 1999 | Page 19 of 19 |