Sweet Potato Skordalia & Beetroot

by noshnosh (follow)
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Skordalia is a beautiful Greek dish that is essentially a Mediterranean equivalent of mashed potatoes. Although usually made with normal potatoes, I have substituted them here for the beautiful sweet potatoes for a colourful and interesting twist.

Served below with almonds and beetroots, this dish can easily be served as a vego main or fancy side to meat or fish.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 5 servings

600g sweet potato, cubed
1 tbsp garlic, minced
1 tbsp white wine vinegar
2 tbsp olive oil
30g almonds, crushed
600g cooked beetroots, sliced
bunch parsley, finely chopped
cracked black pepper

In a large, microwaveable dish, place the sweet potato and 3 tbsp water, heating on high for 6-10 minutes, or until soft and dark orange.

Drain well and mash potatoes with a fork.

Thoroughly mix through the garlic, white wine vinegar and oil, to form a thick, homogeneous consistency. Throw through the crushed almonds.

To serve, lay slices of beetroot on a plate, and top with a generous portion of skordalia. Sprinkle over the parsley and season with cracked black pepper.

#Sweet Potatoes
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