Sweet Potato Puree with Ginger and Lemongrass

For the sweet potato puree with ginger and lemongrass, first peel and roughly chop the garlic and ginger. Remove the end of the lemongrass stalks, coarsely cut the rest and press on. Bring everything to a boil along with the coconut milk, remove from heat and let steep for about 1/2 hour. Then strain.

In the meantime, bring a pot of water to a boil and add salt. Peel the sweet potatoes and cut into rough cubes. Boil in the salted water until tender and drain.

Mash the sweet potatoes and mix with the coconut milk. Season the mashed sweet potatoes with ginger and lemongrass with salt and pepper.

Preparation Tip:

Serve the sweet potato puree with ginger and lemongrass as a side dish with meat or fish.

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