Much as I love sweet potatoes they are not so very versatile.
This simple dish from Jamaica, nonetheless, really takes off.The allspice makes it special.
4 spring onions, chopped, including green bits
2 garlic cloves, crushed
1 tbsp oil
Chili to taste
½ tsp ground allspice
½ tsp dried thyme or two sprigs of fresh thyme.
200 ml coconut milk (small can)
1 large sweet potato, peeled and chunked
100 g spinach, chopped -- I used Ethiopian spinach, but any 'spinach' or beet will do.
cooked rice to serve
Cook ¾ of the spring onion and the garlic in a little oil until softened. Add the chili, spice, herb and coconut milk. Simmer for 10 minutes. Add the sweet potato and cook for 8-10 minutes, or until tender. Stir in the spinach and cook for a few more minutes. Season then serve with rice scattered with the rest of the spring onions.