Roasted Sweet Potato and Chili Mash
Serves 4-6 as an accompaniment
4 medium sweet potatoes
1/3 cup (3 fl oz/90 ml) olive oil
Sea salt and freshly ground black pepper
to taste
3 teaspoons vegetable oil
1 small red chili pepper, seeded and chopped
2 cloves garlic, crushed
Olive oil, for serving
Preheat oven to 400 degrees F. (200 degrees C./Gas 6).
Place whole, unpeeled sweet potatoes on a parchment-lined (baking paper-lined) baking sheet. Bake until potatoes are tender when pierced with a skewer, 30-40 minutes. Remove from oven and allow to stand until cool enough to handle, 5-10 minutes.
Peel sweet potatoes, place pulp in a bowl and mash until smooth. Gradually beat in olive oil, salt and pepper. Cover and keep warm.
Heat vegetable oil in a small pan over medium heat. Add chili pepper and garlic and cook until aromatic, about 1 minute. Remove from heat and add to potatoes. Mix well.
Serve hot, drizzled with extra olive oil if desired.
The Essential Kitchen Series: Vegetables
By Vicki Liley
Periplus Editions/Tuttle Publishing, June 2000
Hardback, $17.95
112 pages, color photos throughout
ISBN: 962-593-821-4
Recipe reprinted by permission.
The Essential Kitchen Series: Hors d'Oeuvres
Recipes
The Essential Kitchen Series: Vegetables
Recipes
- Roasted Sweet Potato and Chili Mash
- Curried Parsnip Soup with Parsnip Chips
- Grilled Endive with Goat Cheese and Walnuts
- Cookbook Profile Archive
This page created September 2000
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