Another great recipe adapted from Yotam Ottolenghi. If you want to mix it up, use this salsa with roast
chicken and serve the sweet potatoes with a balsamic glaze.
- 2 kilo sweet potatoes, cut in half lengthwise, skin on
- 1 tablespoon olive oil
- Salt and pepper
- 60 ml (¼ cup) olive oil
- ½ a bunch basil (10 g)
- ¼ bunch coriander (10g)
- 1 clove garlic minced
- 2 limes, zest finely grated, and fresh juice
- Salt and pepper to taste
Preheat oven to 200°C (400°F)
Rub the potato halves with olive oil salt and pepper place them cut side down on a baking tray that
has been lined with baking paper. Bake for 30 minutes, until very soft. When cool enough to handle,
peel off the skin or just scoop out the flesh, place the flesh in a large bowl and mash.
For the salsa: Place all the ingredients in a blender or food processor, or alternatively using a pitcher and a using a hand help blender, process all ingredients. When ready to serve, spread the sweet potato mash on a serving dish and drizzle with salsa.