Red chilli sweet potato mash

Cooking ain’t all about the schmancy. My everyday cooking is so far from schmancy. And I know from pre-5.30pm chats with co-workers, that knowing what to have for tea, something that’s not too bad for you but not too tricky, or a ‘something’ to go with the standard chicken or pork or QuornΒ main, is troublesome. This fiery twist on the sweet potato mash side I’ve come to know and love will tick all of the above boxes. And it’s damn tasty. I actually whipped it up when I did my first ever roast chicken, so it’s a great Sunday lunch number too.

You’ll need

3 large sweet potatoes

2 red chillis

A smidge of unsalted butter

Salt and pepper

Use a fork to pierce each potato until it’s covered in little holes all the way round.

Place the potatoes on a baking tray and bake for 40 minutes at 180 (perfect because you’ll no doubt be pairing them with my lemon and garlic roast chicken which cooks at 180 too!).

Remove the potatoes when they’re squidgy and allow to cool for 5 minutes while you finely chop the chillis. I didn’t take out all of the seeds because I’m hard as nails, but you might want to. Then slice each potato down the middle and scrape out the middles and put into a mixing bowl.

Stir in the butter and the chillis. Season with salt and pepper, firmly stir again and voila!

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Freelance writer, eater, drinker and cook living in London.

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