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Mashed Sweet Potato Stirfry

Mashed Sweet Potato Stir Fry
Perfect for breakfast with an egg on top or add chicken or salmon for dinner!
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  1. 250g green beans
  2. 1 large crown broccoli
  3. 1 medium sized carrot, sliced into thin rounds
  4. 1 medium sized red onion, thinly sliced
  5. 2 cloves garlic, thinly sliced
  6. 2-3 tablespoons rice wine vinegar
  7. For the Smashed Potatoes
  8. 500g sweet potato
  9. 2cm piece of ginger, peeled and grated
  10. Juice of one lime
  11. 1⁄4 cup coconut oil
  1. 1⁄4 cup coriander leaves
  2. 4 ounces dry roasted cashews, roughly chopped
  3. 2 tablespoons toasted sesame oil
  1. Step 1: Peel and cut the sweet potato into large cubes. Add to a medium sized sauce pan with 1 cup of water and cover. On medium-high heat, steam the potatoes until they can be easily pierced with a knife, about 5-6 minutes. Remove from the heat, drain and use a potato masher to smash the potatoes until chunky. Add the grated ginger, lime juice and 2 tablespoons of the coconut oil. Mix well to incorporate. Set aside and keep warm.
  2. Step 2: While the potatoes steam, heat 8 cups of salted water in a large pan over medium heat until it comes to a simmer. In batches, blanch the green beans and broccoli just until soft, about
  3. 2-3 minutes, and then place into a bowl of ice water to stop the cooking process. Once cooled, drain well, and set aside.
  4. Step 3: Heat a large skillet and add the remaining coconut oil. Cook the onions for 2 to 3 minutes before adding the carrot and garlic. Stir to incorporate, and then add the green beans and broccoli. Stir well until all is evenly heated. Add the rice wine vinegar (to taste) and cover to steam for 1 minute.
  5. Step 4: To serve, divide the smashed potatoes onto 2 plates and top each serving with the stir fry. Garnish with the coriander, cashews, and a drizzle of toasted sesame oil.
  1. Tip: Double the recipe and have leftovers for the next day!
Adapted from Dr Mark Hyam
Adapted from Dr Mark Hyam
DIANA MILNES https://dianamilnes.com/

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