Ingredients
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400 g sweet potatoes, peeled
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1 red bell pepper, halved and deseeded
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4 garlic cloves, peeled
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1/2 tablespoon olive oil
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2 -4 tablespoons fat free cream cheese
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2 -4 tablespoons nonfat milk
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2 -3 tablespoons chopped coriander leaves
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salt & freshly ground black pepper
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1 green chili pepper, deseeded and chopped
Instructions
- Roast the red pepper in a hot (220C) oven for approximately 30-minutes until skin is blackened.
- Cool for a few minutes, peel and chop flesh into small dice.
- Meanwhile, chop the sweet potatoes into large chunks and boil with the garlic cloves for approximately 15-20 minutes until tender.
- Heat olive oil in a small pan and fry chili for 3-4 minutes over a low heat. Stir in chopped red pepper.
- Drain sweet potato and garlic and mash with 2 tbsp cream cheese and milk, adding more if needed.
- Stir red pepper, chili and coriander into mash. Add salt and black pepper to taste.