This is specifically for Amiable Amy who asked for it, and for anyone else who is interested. I’m afraid I cook off the cuff and never measure anything. I eyeball the ingrediants and throw in as I work. My apologies to those who prefer to cook with measurements.

Here we go:

• Boil up a batch of sweet potato until soft and mash up.
• While it's boiling, fry up freshly chopped garlic and ginger. Lots of it. The flavours of this dish are not supposed to be subtle.
• Add it to the mashed sweet potato.
• Stir in some coconut milk/cream - enough to achieve your desired thickness of mash. The more you stir in, the runnier it will become so be careful.
• Add salt, cumin powder, cinnamon and chili powder
• Stir in chopped fresh coriander (cilantro) at the end - this is optional.
• Stir it all over heat and serve piping hot.

There is no butter or milk in this dish. I make it for the Thanksgiving table we are invited to because the host is allergic to dairy.

Hope it's delish. xo