Sweet Potato Mash with Lime Salsa

This transforms your mash into something truly glorious Recipe by Yottman Ottolenghi Simple Book.


  • 1kg sweet potatoes, cut in half lengthways
  • 60ml olive oil
  • 5g basil leaves, chopped
  • 5g coriander, chopped
  • 1/2 garlic clove, crushed
  • 2 limes; 2tsp of zest then juice to get 1 tbsp
  • salt and black pepper


  1. Preheat oven to 200 degrees fan bake. Line baking tray with baking paper.
  2. Season the sweet potatoes with 1 tbsp of oil, and 1/4 tsp of salt. Place on the tray flesh side down, and roast for 30-35 minutes, until very soft.
  3. While the sweet potatoes are roasting, make the salsa. Put the remaining 3 tbsp of oil into a small bowl with all the remaining ingredients and a good pinch of salt, and stir to combine.
  4. 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 1/8 tsp of salt and pepper until smooth.
  5. Transfer over to a platter, create dips in the surface and spoon salsa evenly over there. Serve hot.

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