Zesty Sweet Potato Mash

Steps

Preheat the oven to 200°C fan-forced.
Halve the sweet potatoes lengthways and rub with 1 tablespoon of the extra-virgin olive oil and 1/4 teaspoon of salt.
Place them flesh-side down on a parchment-lined baking tray and roast for 30-35 minutes until very soft. Larger halves may need an extra 5-10 minutes.
For the lime salsa, finely chop the basil and coriander. Crush the garlic, and zest and juice the lime.
Mix the remaining 2 tablespoons of extra-virgin olive oil, basil, coriander, crushed garlic, lime zest, lime juice, and a good pinch of salt in a small bowl.
Once cool enough to handle, scoop the soft sweet potato flesh into a bowl and discard the skins.
Mash the sweet potato with 1/8 teaspoon of salt and plenty of black pepper until smooth.
Spread the warm mash onto a serving platter, create small dips in the surface with the back of a spoon, and drizzle the lime salsa evenly over the top.

Pairs perfectly with grilled meats or your favourite protein.

The mash keeps well in the fridge for up to 4 days. Store the salsa separately.

Reheat the mash in the microwave or a pan. Add the fresh salsa right before serving.