sea salt and freshly ground black pepper,
3 tsp vegetable oil
1 small red chili pepper, seeded and
2 cloves garlic, crushed
olive oil, for serving
Preheat oven to
400C (200F / 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.
potatoes, place pulp in a bowl and mash until smooth. Gradually beat in
olive oil, salt and pepper. Cover and keep warm.
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
drizzled with extra olive oil if desired.