This garlicky sweet potato and coconut milk mash is served with the Eggs with Lemongrass Cream, but could be served topped with strips of omelette, marinated fried tofu or roasted vegetables.
Ingredients
425g /15ozsweet potatoes, peeled and cut into large pieces
Put both types of potato, the spring onions (reserving a third of the green parts to serve) and garlic in a large saucepan, cover with just-boiled water from a kettle and return to the boil. Turn the heat down slightly and simmer, part-covered, for 10—15 minutes, or until tender. Drain and return the potatoes to the pan and let them dry briefly in the heat of the pan.