Libyan-style Sweet Potato and Chestnut Mash

Ingredients

In this Libyan adaptation, the traditional Japanese Kuri Kinton is transformed by incorporating Libyan flavors and ingredients. The original dish typically uses Japanese sweet potatoes and chestnuts, while this Libyan-style version utilizes locally available sweet potatoes and chestnuts. The spices and seasonings are also adjusted to align with Libyan cuisine, resulting in a distinct flavor profile that reflects the culinary traditions of Libya. We alse have the original recipe for Kuri kinton, so you can check it out.

• 500g (1.1 lb) sweet potatoes, peeled and cubed 500g (1.1 lb) sweet potatoes, peeled and cubed
• 200g (7 oz) chestnuts, roasted and peeled 200g (7 oz) chestnuts, roasted and peeled
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 38g, 10g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Boil the sweet potatoes in a large pot of salted water until tender, approximately 15-20 minutes. Drain and set aside.
2. 2.
   In a separate pan, heat the olive oil over medium heat. Add the roasted chestnuts and sauté for 2-3 minutes.
3. 3.
   In a large bowl, combine the boiled sweet potatoes, sautéed chestnuts, ground cumin, ground cinnamon, ground nutmeg, and salt. Mash the mixture until smooth and well combined.
4. 4.
   Transfer the mashed sweet potato and chestnut mixture to a serving dish. Garnish with fresh parsley.
5. 5.
   Serve warm as a side dish alongside your favorite Libyan main course.

Treat your ingredients with care...

• Sweet potatoes — Make sure to choose sweet potatoes that are firm and free from any soft spots. Boiling them until tender ensures a smooth and creamy texture in the mash.
• Chestnuts — Roasting the chestnuts before adding them to the mash enhances their natural nutty flavor. To roast, make a small slit on the flat side of each chestnut, then bake in a preheated oven at 200°C (400°F) for 20 minutes. Peel the chestnuts while they are still warm.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or vegetable broth while mashing the sweet potatoes and chestnuts.
• Adjust the spices according to your preference. Add more cinnamon for a warmer flavor or increase the cumin for a slightly savory twist.
• Serve the Libyan-style Sweet Potato and Chestnut Mash as a filling for wraps or sandwiches for a unique and flavorful twist.

Serving advice

Serve the Libyan-style Sweet Potato and Chestnut Mash as a side dish alongside grilled meats, roasted vegetables, or as part of a festive holiday meal. It pairs exceptionally well with traditional Libyan dishes such as lamb tagine or spiced couscous.

Presentation advice

To enhance the presentation, shape the mash into small individual portions using a cookie cutter or mold. Top each portion with a sprinkle of ground cinnamon and a sprig of fresh parsley for an elegant touch.