Sweet potato

I have a good harvest of sweet purple potatoes, each seed potato produced around 10 medium size ones. The intense purple when cooked is very attractive. I usually cut them into chunks or cubes, cook in half an inch of water, with a pinch of salt and a few slices of ginger, until soften and nearly dry, around 15 minutes. 

 To serve as a side dish for a main course, add in some butter or coconut oil, then mix in chopped up salad greens like mache or rocket leaves.

For dessert, add in warmed up coconut milk.