These large organic orange sweet potatoes are grown up in a sandy loam in the Ipoh region. Totally unrelated to potatoes (Solanaceae family), they belong to the Convolvulaceae family, like Kang Kong.
Beta-carotene is one of the main antioxidants, but they are also a good source of vitamins B & C and offer minerals iron, calcium and selenium. The high fibre helps contribute to digestive health and means these beauties have a relatively low GI. They are great for stabilizing blood sugar, enhancing immunity and supporting eye health.
Sweet potatoes contain choline which is often grouped with the B vitamins. It supports the nervous system, learning and memory and may help with the inflammation associated with asthma.
Butter was used as the fat to aid absorption of the fat-soluble beta-carotene, but you could also use a little coconut oil or olive oil for this purpose.
Print the recipe: Organic Mashed Ipoh Sweet Potato
- Preparation: 10 mins
- Cooking time: 30mins + 30 secs
- Total: 40 mins 30 secs
- Serves: 6-8
- 1kg organic Ipoh sweet potatoes
- 350g filtered water
- 1 tsp Himalayan rock salt
- 30g organic salted butter
- Wash and peel the sweet potatoes and chop into small pieces.
- Place the ‘Butterfly whisk’ correctly into the Thermomix bowl.
- Add the 1kg of peeled chopped sweet potatoes to the Thermomix bowl.
- Sprinkle 1 tsp Himalayan salt over the potatoes.
- Pour in 350g filtered water.
- Select 30 mins at 98°C, speed 1 and begin cooking.
- After the program is completed add 30g butter and whisk for 30 secs at speed 3.
- Serve immediately
Besides using Thermomix, you may also steam the peeled sweet potato for 10-15 minutes or until it becomes tender before mashing them with a fork or masher.