Name: Sweet potatoes with chilli, ginger and coriander butter
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 sweet potatoes; butter sunflower oil or non-stick spray; 30.00 ml fresh coriander; 75.00 ml butter softened; 1.00 red chilli deseeded, thinly sliced; 1.00 fresh ginger grated

Recipe Disclaimer

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Ingredients (6)

4.00	sweet potatoes
	butter — sunflower oil or non-stick spray

CHILLI, CORIANDER AND GINGER BUTTER

30.00 ml	fresh coriander
75.00 ml	butter — softened
1.00	red chilli — deseeded, thinly sliced
1.00	fresh ginger — grated

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Method:

Wash and dry sweet potatoes. Rub butter or oil all over skin (or spray sweet potatoes thoroughly with non-stick food spray) and place in a cold oven.
Set oven to 200 ºC. bake for about 1 hour, or until skins are very crisp and flesh is tender and cooked through.
BUTTER: Purée coriander and butter together in a food processor or blender, or chop coriander very finely and beat into butter with a wooden spoon. Carefully stir in chilli and ginger. Place in a small ramekin and chill in the refrigerator until ready to serve.
Cut an incision in top of each baked sweet potato and top with about 15 ml (1 tbsp) flavoured butter.
Serve sweet potatoes immediately.