- 2 cups vegetable stock
- 5 medium sweet potatoes, peeled and cubed
- 2 T butter
- sea salt, to taste
- fennel or dill fronds, for serving
- Woolworths crispy onion sprinkle, for serving
- For the spicy peanuts:
- 2 T canola oil, plus ½ cup
- 1 shallot, finely chopped
- 5 cloves garlic, smashed
- 3 Woolworths Serenade chillies, finely chopped
- 3 black peppercorns
- 3 T red chilli flakes
- 1 t smoked paprika
- 1 t soya sauce
- ½ t sugar
- 100 g peanuts, toasted
1. To make the mash, place the vegetable stock and sweet potatoes in a medium-sized saucepan. Cook over a medium heat until the potatoes are soft and slightly falling apart, 20–25 minutes. Remove from the stock and set aside, reserving the stock. Add the butter to the stock and reduce until thick and emulsified. Season and return the sweet potatoes to the pan, then cook for a further 5 minutes over a medium heat.
2. To make the spicy peanuts, heat 2 T canola oil in a pan over a medium heat, then add the shallot, garlic, chillies and black peppercorns. Sweat until the shallots and garlic are soft, then add the remaining canola oil and cook over a low heat until caramelised.
3. In another pan, combine the chilli flakes, smoked paprika, soya sauce, sugar and peanuts, then strain the oil off the original ingredients into this pan and cook over a low heat for 5 minutes. Cool and store in an airtight container in the fridge.
4. To serve the potatoes, top with the chilli peanut oil, fennel or dill and onions.
Cook's note: This really is the easiest way to make sweet potato mash, and the chilli oil can be stored in an airtight container in the fridge for up to a month.
Photographs: Myburgh Du Plessis
Food assistant: Gail Damon