Roasted Sweet Potato and Chili Mash

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Roasted Sweet Potato and Chili Mash

 

4 medium sweet potatoes

1/3 cup olive oil

sea salt and freshly ground black pepper to taste

3 teaspoons vegetable oil

1 small red chili pepper, seeded and chopped

2 cloves garlic, crushed

olive oil, for serving

 

Preheat oven to 400 degrees.

Place whole, unpeeled sweet potatoes on a parchment-lined (baking paper-lined)

baking sheet. Bake until potatoes are tender when pierced with a skewer, 30 to

40 minutes. Remove from oven and allow to stand until cool enough to handle,

5-10 minutes.

Peel sweet potatoes, place pulp in a bowl and mash until smooth. Gradually beat

in olive oil, salt and pepper. Cover and keep warm.

Heat vegetable oil in a small pan over medium heat. Add chili pepper and garlic

and cook until aromatic, about 1 minute. Remove from heat and add to potatoes.

Mix well.

Serve hot, drizzled with extra olive oil if desired.

Makes 4 to 6 servings.

 

 

 

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