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Peter Gordon's Sweet Potato, Rosemary and Garlic Mash
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    Peter Gordon's Sweet Potato, Rosemary and Garlic Mash

  • 2 pounds sweet potatoes, peeled and cut roughly into 2cm dice
  • 8oz unsalted butter
  • 1 red chile (Scotch Bonnet or Hab), finley sliced Scotch Bonnet or Hab)
  • 2 cloves of garlic, peeled and finely sliced
  • 2 dessertspoons fresh rosemary leaves, roughly chopped
  • Put the potatoes in a pan, cover with cold water, add a few teaspoons of salt and boil until tender, just like ordinary potatoes.

    Meanwhile, heat up the butter in a small pan and, when melted, add the remaining ingredients. Cook over a moderate heat until the garlic begins to colour, stirring from time to time, then take off the heat.

    Drain and mash the potatoes, then stir in the chilli mixture. Taste for seasoning and serve.

    From: Kit Anderson
    Posted By: Paul Richards, paular@zoo.co.uk
    Post Date: Tue, 9 Mar 1999

    *BACK TO VEGETABLES*







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