I absolutely love spice and citrus. I created this purely to please myself. If I’m honest, im not the biggest fan of sweet potatoes on their own, I find they make savoury meals that little bit too sweet (I still cant understand the thanksgiving dish where they are baked with smores!) I have jazzed them up with chilli and lime and it really works. The sweet potato is a powerhouse of nutrition and here its sweetness is matched by the kick of chilli and citrus. A complete winner in my book!
2 Tbsp Ghee or Olive Oil
4 Medium Sweet Potatoes. diced
5 Sticks Celery, finely chopped
3 Shallots, finely chopped
180g Cooked Chestnuts
1 Vegetable Stock Pot
1 Tbsp Crushed Garlic
1 Tbsp Crushed Ginger
1 Tbsp Lemongrass paste
2 Tbsp Coriander stalks, finely chopped.
1 Red Chilli, Deseeded and finely chopped (add another if you like it really hot)
2 Tsp Steenbergs Kashmiri Chilli Powder
2 Limes, zested and juiced
Salt & Black Pepper.
Heat the oil in a large lidded pan and add the shallot and celery with a pinch of salt. Add a splash of water and sweat over a medium heat with the lid on for 10-15 minutes until soft and sweet but not coloured. Add the garlic, ginger and lemongrass and cook out the raw flavours for 1 minute. Add the chilli, Kashmiri Chilli and coriander stalks and cook for a further minute before adding the zest of 1 lime and the stock pot. Add the sweet potato and 1.5 litres water. Bring to a simmer and simmer for 20 minutes or until the potato begins to break down. Add the chestnuts and cook for a further 5 minutes. Add the juice of 2 limes and remove from the heat. Allow to cool for 5 minutes before blending until very smooth in a blender. Do this in batches and remove the stopper and replace with a tea towel to prevent burns. Alternatively, blend using a hand blender until ultra-smooth. Taste and adjust the seasoning with salt, pepper and extra lime juice/zest. Enjoy sprinkled with fresh coriander and more chilli if you like.