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Sweet potato mash with Moroccan flavours

Jenni Muir
This deep-hued spiced purée makes it super-easy for you to look like a clever exotic chef

Sweet potato mash with Moroccan flavours

Method

1. Heat the oven to 200°C/gas 6. Place the unpeeled sweet potato in the oven and bake for 40 minutes or until the flesh is very tender. Remove from the oven and leave to cool slightly.

2. Using oven gloves or a clean tea towel to protect your hands, peel the skin away from the sweet potato and place the flesh in a mixing bowl. Add the olive oil, lemon juice, honey, cinnamon, cumin, ginger and paprika and beat with a fork until smooth.

3. Season to taste with salt and pepper and adjust the other flavourings as desired, being careful not to add too much ginger. Serve hot, or leave to cool and use as a dip.

Cooks Notes:
Sweet, spicy and fiery all at once, this robust mash is based on a favourite Moroccan dip made using thoroughly-boiled carrots. Serve it hot with grilled chicken or meat, or leave to cool and serve as a mezze dish or appetiser, spread on bread or crackers.

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Serves: 4

Prep: 2 min
Cook: 40 min

Ingredients
675g sweet potato
2 tsp extra virgin olive oil
2 tsp lemon juice
1 tsp Honey
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp Paprika
salt and pepper