Yield: 4 servings
|2 pounds||Sweet potatoes; peeled and cut roughly into 2cm dice|
|8 ounces||Unsalted butter|
|1 \N||Red chilli; finely sliced [usual CH insert here - I would suggest a nice juicy Scotch Bonnet or Hab)|
|2 \N||Cloves of garlic; peeled and finely sliced|
|2 \N||Dessertspoons fresh rosemary leaves; roughly chopped|
Serves 4 as a side dish
Here is a recipe nicked from Peter Gordon - it was on Nigel Slater's TV thing - I'm sure a few UK CH's drooled along to that...
A light, fragrant and beautifully coloured mash from Peter Gordon.
Put the potatoes in a pan, cover with cold water, add a few teaspoons of salt and boil until tender, just like ordinary potatoes.
Meanwhile, heat up the butter in a small pan and, when melted, add the remaining ingredients. Cook over a moderate heat until the garlic begins to colour, stirring from time to time, then take off the heat.
Drain and mash the potatoes, then stir in the chilli mixture. Taste for seasoning and serve.
Posted to CHILE-HEADS DIGEST by Paul Richards <paular@...> on Mar 9, 1999, converted by MM_Buster v2.0l.