1 Kg sweet potatoes , skin left on and cut in half lengthwise
60 ml olive oil
5 g basil leaves , finely chopped
5 g coriander , finely chopped
1/2 garlic clove , finely grated
2 tsp lime zest
1 Tbsp lime juice
salt and black pepper
1) Preheat the oven to 200C.
Season the sweet potatoes with 1 tablespoon of oil and 1/4 teaspoon of salt. Place them on a baking sheet lined with parchment paper, flesh side down, and roast for 30 to 35 minutes, until very soft. Personally, I peel the sweet potatoes, I cut them into large pieces. I add the oil and salt and I bake them “en papillote” for 15 – 20 minutes, so I get very tender flesh in a short time.
2) While the sweet potatoes are roasting, make the salsa. Put the remaining 3 tablespoons of oil into a small bowl with all the remaining ingredients and a good pinch of salt, and stir to combine.
3) Once cool enough to handle, remove the skin from sweet potatoes. They should slide easily, but you can scoop the flesh with a spoon if you want. Mash the flesh together with 1/8 teaspoon of salt and plenty of black pepper until smooth.
4) Transfer to a platter, create dips in the surface, and spoon the salsa evenly over, serve hot.
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