For this recipe I love cooking the sweet potatoes in stock rather than plain water – it adds a decent whack of savoury flavour, which perfectly balances the natural sweetness of the (aptly named) sweet potato. It’s a slightly softer texture than the starchier standard potato mash (page 125) but with more flavour and a nice dose of vitamin C. Try pairing it with a thick curry, like my easy Indian chana masala (page 91) for something a bit different.
Serves 6
+ gluten free
+ vegan (option)
+ egg free
+ nut free
+ soy free
Ingredients
Chicken-style stock cubes or Faux-chicken stock powder
Garlic clove
Water
Fine salt
Butter
Method
This recipe can be found on page 128 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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