Ingredients
- 400g sweet potatoes, cubed
- 2 cloves garlic, crushed
- 1 tsp (5ml) cumin seeds
- 1/2 tsp (2.5ml) coriander seeds
- 30g butter, melted
- 400g butter beans
- 3 Tbsp (45ml) milk
- 150g chicken nuggets
- 50g peas, defrosted
- a handful of fresh coriander, chopped
Method
- Preheat the oven to 200°C.
- Place the sweet potatoes, garlic, cumin, coriander, and butter on a baking tray and toss to combine. Roast for 20 minutes, or until the sweet potatoes are tender.
- Place the roasted sweet potatoes in a blender and blitz.
- Add the beans and milk, and continue blending until smooth.
- Place the chicken nuggets on a baking sheet and bake for 15 minutes or until golden brown.
- Serve the sweet potato mash with the chicken nuggets, peas, and fresh coriander.
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