3 medium sweet potatoes, peeled and cubed
400ml coconut milk
¼ bunch coriander, finely chopped
200g cheddar, grated
2 egg yolks
1 tsp of ginger, grated
Salt and pepper
Pre-heat the grill to 250C. Grease a baking dish with the butter.
Place the sweet potato in a saucepan with coconut milk. Add ginger. Season with salt and bring to boil. Reduce the heat and simmer until the sweet potato is tender, around 15 – 20 minutes. Drain and reserve the liquid.
Mash the sweet potato roughly with a fork and add the coriander and half of the cheddar. Add the yolks into the mixture and season with salt and pepper. Combine well and add a little of the reserved coconut milk liquid.
Pour the mixture in baking dish and sprinkle over the rest of the cheese.
Bake in the oven for 15 minutes or until golden brown. Sprinkle the remaining coriander over the top just before serving.