Many vegetables can turn into delicious mash or purees, such as sweet potatoes, one of our favourite magic foods. In this dish, fresh citrus and ginger provide delicious accents. Reducing the orange juice enhances its natural sweetness. Try it with chicken, turkey or pork.
Patsy Jamieson, Diane Temple
700g orange sweet potatoes, peeled and cut into 4-5cm chunks
1 1/4 cups fresh orange juice (about 3–4 oranges)
1 tablespoon grated fresh ginger
1 garlic clove, crushed
2 teaspoons margarine
freshly ground black pepper to taste
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Place the sweet potatoes in a large saucepan, add enough water to cover and bring to the boil. Reduce the heat to medium, cover and simmer until the sweet potatoes are tender, 10 to 12 minutes.
Meanwhile, combine the orange juice, ginger and garlic in a small saucepan and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the juice is reduced to 3/4 cup, 5 to 8 minutes. Remove from the heat, add the margarine and stir until melted.
When the sweet potatoes are tender, drain them and return to the saucepan. Mash with a potato masher or stick blender. Gradually add the reduced orange juice mixture, stirring with wooden spoon. Season with pepper.