Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place sweet potato in a pot of boiling water and boil until tender. (10-15 minutes) drain and set aside. heat oil over medium heat in a saucepan. add ginger, cumin, chillies and lemon grass, cook for 3 minutes. place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth. place the mixture in a saucepan over medium heat. add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot. stir through coriander and serve.

Target recipe: mash the sweet potatoes while they are still hot and add the butter, salt and spices. add the egg and continue to whip until thoroughly combined. chill until firm and then form into golf ball sized piece, stuffing 2 to 3 marshmallows in center of each ball. roll in the ginger snap crumbs and place on a non-stick or lightly greased baking sheet. bake at 400°f for 10 to 15 minutes.