I know what it looks like, so hush your face. Quiet. Don’t blame me; it’s the sweet potatoes. I’ve been experimenting with purple jewel sweet potatoes (so, to answer your next question, yes the colour is natural). Nutty and creamy, more substantial than your average supermarket shelf sweet potato, this dish was prepared in honour of Vegan MoFo Iron Chef.
The proposition? Mashed potato. Plus remember I’m going for a Southeast Asian fusion theme all month, so here’s the result of a combination of the themes. It’s a sweet potato variation on the French retro pommes duchesse dish, only I’ve thrown some fresh coconut cream and Thai green curry paste in the mix to give the bundles some bite.
Green Curry Duchesse Jewel Sweet Potatoes in Ginger Coconut Cream
- Bring the water to the boil in a wok or pan and add the lime leaves and then immediately remove the wok from the heat, setting aside for the leaves to soak for 20 minutes (if you’re using fresh, not dried, leaves then omit this step and add lime leaves with ginger in step 3).
- Meanwhile cut the potatoes into 1/2 inch slices and steam for 10-15 minutes until soft. Place in a bowl and mash with the coconut cream, toasted coconut, curry paste, and salt (to taste).
- Fill a piping bag with the mashed sweet potatoes and pipe onto a wax paper lined baking sweet. Aim for 6-8 clusters of mash. Drizzle some oil on top and bake at 190 C (375 F) for 20-25 minutes.
- Place the wok back on the heat, adding the ginger, lemongrass, and shallot. Simmer for 5-10 minutes before stirring in the soy sauces, sugar and coconut milk. Cook over medium heat for 5-10 minutes before removing and disposing of the lime leaves, ginger, and lemongrass.
- Ladle into two bowls or dipped plates and squeeze a bit of lime juice over each bowl. Place some of the duchesse sweet potatoes in the creamy base, pouring some extra coconut milk over if desired, and sprinkling with coriander leaves and spring onion.