They’ve finally come to Toronto: sunny weekend days, temperatures above 20 degrees, buds that are turning into leaves. These are outdoor days for long walks and front porches, and that means quick recipes for getting back out stat into the sun. Here’s one of my favourites: sweet potato purée with tamari, maple syrup and chilli.
This side dish is silky-smooth, packed with nutrients, and a happy home for that last hunk of cilantro at the back of the fridge. Other things to love about this recipe: the unexpected combination of flavours, the gluten-free-ness of it, and the glorious simplicity of its two steps (boil the sweet potatoes; blend them up with everything else). While I tend to think of sweet potatoes as a fall-time food, your sunny spring evenings will be better for this recipe.
We ate it with baked quinoa patties and spinach, but this side has also made an appearance with glazed salmon, barbeque, and roasts at Thanksgiving dinner.
Sweet potato purée with tamari, maple syrup and chilli
from A year in my kitchen
2 large sweet potatoes, peeled and roughly chopped
1 small red chilli, halved (seeds retained)
salt & pepper
small bunch of coriander
1/4 cup butter
1 tbsp olive oil
2 tbsp tamari or soy sauce
2 tbsp maple syrup
1. Place the chopped sweet potato and halved chilli into a medium saucepan; cover with cold water and add a shake of salt. Over medium heat, bring to a boil. Reduce heat and allow to simmer until thoroughly cooked: the sweet potato should be starting to break apart in the water. Remove from heat and pour into a colander to drain.
2. Return the sweet potatoes and chilli to the saucepan. Add remaining ingredients. Using an immersion blender, purée until silky smooth. Adjust seasoning to taste. Serve warm.