Sweet potatoes with Green Chutney
Mom says that this meal (and also tapioca served in a similar style) reminds her of her childhood during the WW2 days when the Japanese occupied Malaya and grandma had to practically scrape together meals for her large family. Now, it's a treat to have these. Although, these purplish skinned but bright yellow Japanese Sweet Potatoes are sweeter than normal sweet potatoes and good enough to eat on their own!
Sweet potatoes with green chutney
Ingredients:
Sweet potatoes
A pot of water
1 green chillies
1 onion
Grated coconut - 2 cups
Salt to taste
Method:
Boil sweet potatoes in a pot of water until soft. You can use the fork test to see tell when it's cooked but it should take roughly 10-15 minutes for these smallish Japanese sweet potatoes. Normal sweet potatoes though would take longer. Slice up onions, green chillies and dry stirfry them together with the coconut for a minute or two. Place ingredients into a food processor and blitz into a smooth thick paste (add very little hot water to assist blending). Serve sweet potatoes with the chutney to be used as a dip.
Sweet potatoes with green chutney
Ingredients:
Sweet potatoes
A pot of water
1 green chillies
1 onion
Grated coconut - 2 cups
Salt to taste
Method:
Boil sweet potatoes in a pot of water until soft. You can use the fork test to see tell when it's cooked but it should take roughly 10-15 minutes for these smallish Japanese sweet potatoes. Normal sweet potatoes though would take longer. Slice up onions, green chillies and dry stirfry them together with the coconut for a minute or two. Place ingredients into a food processor and blitz into a smooth thick paste (add very little hot water to assist blending). Serve sweet potatoes with the chutney to be used as a dip.
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