Sweet Potato Mash with Coriander & Garlic

Preparation info

  • Serves


    • Difficulty


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

This is my little twist on the classic mashed potato - I love it as a side, but it’s equally good as a topping to shepherd’s pie. Garlic and coriander add an Asian touch and complement the sweet potato really well. You can replace the milk with your favourite nut milk to make this vegan.


  • 2 medium sweet potatoes, peeled and chopped
  • 50 ml whole milk
  • ½ teaspoon


Boil the sweet potato in salted water until soft and tender - about 10 to 12 minutes. Drain and return to the pan and, using a masher, mash the potatoes with the milk until smooth. Season with the salt and pepper and set aside.

In a small frying pan, heat the oil on medium heat and gently fry the garlic until golden. Pour the garlic and oil into the mashed potatoes and place the pan bac