Sweet Potato Mash with Lime Salsa
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
Salsa works beautifully with parsley in place of coriander.
Best served hot but also delicious at room temperature.
Notes
1
1 kg sweet potatoes (skin left on halved lengthwise), 60 ml olive oil, 5 g basil leaves (finely chopped), 5 g coriander (finely chopped), ½ garlic clove (finely grated), 2 tsp lime zest, 1 Tbsp lime juice, salt, black pepper (freshly ground)
2
Preheat oven to 425°F, rub sweet potatoes with 1 Tbsp oil, and season with ¼ tsp salt.
3
Place cut side down on a parchment lined sheet, roast 30 to 35 minutes, until very soft.
4
Stir salsa: mix remaining 3 Tbsp oil with basil, coriander, garlic, lime zest, lime juice, and a pinch of salt.
5
Remove skins or scoop flesh, mash with ⅛ tsp salt and black pepper until smooth.
Instructions
1 kg sweet potatoes (skin left on halved lengthwise)
60 ml olive oil
5 g basil leaves (finely chopped)
5 g coriander (finely chopped)
½ garlic clove (finely grated)
2 tsp lime zest
1 Tbsp lime juice
salt
black pepper (freshly ground)
Sweet Potato Mash with Lime Salsa
Anthology of Crumbs
Adapted from Ottolenghi, this dish transforms simple roasted sweet potatoes into something luminous. Mashed to a silky texture and topped with a lively lime herb salsa, it balances comfort with brightness. Perfect alongside roasted poultry, grilled meats, or as a vegetarian centerpiece, it carries the unmistakable spirit of his cooking while fitting seamlessly into the Anthology table.
Servings :
4
Calories:
Prep Time
10 min
Cooking Time
35 min
Rest Time
0
Total Time
45 min
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