- 2-¼ lbs sweet potatoes, unpeeled & cut in half lengthwise (1 kg)
- ¼ cup olive oil, (60 ml)
- salt
- ¼ cup basil leaves, finely chopped (5 g)
- ¼ cup cilantro, finely chopped (5 g)
- ½ garlic clove, minced
- limes, finely zest to get 2 tsp, juice to get 1 tbsp juice
- black pepper
ingredients
directions
1. Preheat the oven to 425˚F. |
2. Rub the sweet potatoes with 1 tbsp of oil and season with 1/4 tsp salt. Place on a parchment-lined baking sheet, cut 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 the basil, cilantro, garlic, lime zest, lime juice, 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 plenty of black pepper until smooth. |
5. Transfer to a platter, create divots in the surface, and spoon the salsa evenly over it. Serve hot. |
Notes
 You can keep the skins, brush very lightly with olive oil, and roast them for about 8 minutes at 425˚F, to eat as a chip-like snack. |
