Sweet Potato and Pana Mash

The Quirky Foodster Team

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Servings

Ingredients

Pana (yam), peeled and cubed — 2 cups
Sweet potato, peeled and cubed — 2 cups
Coconut milk — 1/2 cup
Coconut oil — 2 tbsp
Salt, — to taste

Method

Boil the pana and sweet potato together in salted water for 15 to 20 minutes, until soft.
Drain well and return to the pot.
Mash the vegetables while gradually adding the coconut milk and coconut oil.
Season with salt to taste and mash until smooth.
Serve warm alongside a main dish.

Introduction: Pana, a starchy yam grown widely across the islands, is mashed together with sweet potato and coconut milk into a smooth, comforting side dish.

Cultural Background: Pana, a starchy yam grown widely across the islands, is mashed together with sweet potato and coconut milk into a smooth, comforting side dish.

Tips: Mash while the vegetables are still warm for the smoothest texture.

Variations: This mash is naturally vegetarian and vegan as written.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop or in the microwave, stirring in a little extra coconut milk if it has thickened too much.

Nutrition: Approx. per serving: 260 kcal, 3 g protein, 8 g fat, 46 g carbohydrates, 6 g fibre.

FAQs:

Q: What can I use if pana isn't available?

A: Regular yam or extra sweet potato can be substituted in equal quantity.

Q: Can this mash be made ahead and reheated?

A: Yes, reheat gently with a splash of coconut milk to loosen the texture.