Sweet potatoes mash with lime salsa
This absolutely delicious mash will buddy up nicely with chops, tofu or fish fillet.
for 4 people
Ingredients:
1kg sweet potatoes, skin left on and it in half lengthways
3 Tablespoons of olive oil
40g basil leaves, finely chopped
40g coriander leaves, finely chopped
2 garlic cloves, crushed
1 lime finely grated zest to get 2 tsp and its juice to get 1 tbsp.
Salt and pepper
Can be eaten cold as well.
You can keep it in the freezer for few days with a lid on.
Inspired by Ottolenghy recipes from his book Simple
for 4 people
Ingredients:
1kg sweet potatoes, skin left on and it in half lengthways
3 Tablespoons of olive oil
40g basil leaves, finely chopped
40g coriander leaves, finely chopped
2 garlic cloves, crushed
1 lime finely grated zest to get 2 tsp and its juice to get 1 tbsp.
Salt and pepper
- Preheat the oven to 200 C fan
- Season the sweet potatoes with 1 tablespoon of oil an ¼ teaspoon of salt.
- Place on a parchment-lined baking tray, flesh side down and roast for 30-35 minutes, until very soft.
- While the potatoes are roasting, make the salsa.
- Put the remaining 3 tablespoons of oil into a small bowl with all the remaining ingredients and a good pinch of salt
- Stir to combine.
- Once cool enough to handle, remove the skins from the sweet potatoes. They should slide off easily, but you can scoop the flesh out with a spoon if you prefer.
- Mash the flesh together with ¼ teaspoon of salt and plenty of black pepper until smooth.
- Transfer to a platter, create dips in the surface
- Spoon the salsa evenly over.
- Serve hot.
Can be eaten cold as well.
You can keep it in the freezer for few days with a lid on.
Inspired by Ottolenghy recipes from his book Simple