• 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


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.


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.


Yotam Ottolenghi


4 servings




European : Mediterranean