Sweet potato mash with lime salsa from Ottolenghi Simple (page 131) by Yotam Ottolenghi

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Notes about this recipe

  • clkandel on January 18, 2026

    A delicious and easy side.

  • pamacea on November 24, 2025

    Very much enjoyed this! I added some chipotle peanuts from the same cookbook and the combination was perfect. Definitely would make for dinner guests.

  • FlowerGold on October 24, 2024

    Good and a nice alternative. Did have to add olive oil to mash the potatoes for some smoothness. Liked the basil and cilantro with the sweet potato.

  • ellwell on January 26, 2024

    Great treatment of sweet potatoes. I roasted them and removed from the skins, mashed them and put them in a casserole until ready to use them. Before dinner I reheated them and served them with the salsa. The combination is surprisingly complimentary and delicious.

  • Ganga108 on October 31, 2021

    Sometimes in Summer when the days are long and frightfully hot we love to eat mezze style – a pile of pitta bread and little dishes of things. Some feta, for example, halved tiny tomatoes with a cream dressing, some hummus, a plate of exquisite chickpeas. And some dips and purees. This sweet potato mash is perfect for such eating – this beautiful dish is made from roasted sweet potatoes and is topped with a salsa of lime zest, herbs and garlic. Truly it is divine. It works as a snack, mezze dish, starter and as a side. It is hardly any effort at all. The result is rich and punchy. After scooping out the flesh for this dish, save the skins and lightly roast them in the oven for a crisp-like snack. Brush them lightly with olive oil, roast for about 8 mins in a 200 – 220C oven and sprinkle with salt.

  • Astrid5555 on January 27, 2021

    The salsa makes this dish, great zing!

  • Ro_ on January 05, 2021

    I'm not a huge sweet potato fan, but as sweet potato recipes go this one was very nice. I think the texture of this vegetable for me is more palatable in a mash than other forms, and the lime and herb salsa definitely lifted it and gave it a great zingy note (as well as the green looking very pretty against the orange). If I had sweet potatoes to use up I'd make this again.

  • twoyolks on January 30, 2020

    I really liked how the lime complemented the sweetness of the sweet potatoes. I actually didn't have any cilantro or basil so I just used parsley and it worked pretty well. I roasted some small sweet potatoes and they got really leathery on the cut side.

  • okcook on May 06, 2019

    The outcome is delicious. The lime salsa plays off the sweetness of the potato. I had one gigantic sweet potato so it took twice as long to cook. I think putting the potato through a food mill would be the best way to get a very smooth texture..I didn't do that but will next time. I agree about the limes....I measured the zest and juice. I made the roasted skins for a snack. Very interesting. Mine got a little burnt...next time I will turn the heat down. We had them with chili flakes in oil drizzled over the top.

  • Frogcake on January 02, 2019

    This recipe proves you don’t need to do too much to sweet potatoes to make a delicious side. Loved the salsa with the roasted sweet potato. I drizzled the roasting oil into the mash and used all cilantro as I didn’t have any basil.

  • anya_sf on November 20, 2018

    I didn't have basil, so I doubled the cilantro. I'm not a huge fan of sweet potatoes (too sweet), but the lime salsa really balanced the flavor nicely. I roasted the sweet potatoes ahead and reheated the mash in the microwave.

  • FJT on November 06, 2018

    Absolutely delicious!

  • kitchen_chick on October 25, 2018

    Delicious combination of flavors, though I did a bit of substitution. I didn't have any fresh basil, so I used mint. Also, the recipe is a bit odd. It calls for 2 limes, but then specifies only 2 tsp of lime zest and 1 Tbs of lime juice. Just how small are his limes? One Persian lime can yield around 4 Tbs of juice and plenty of zest. I ended up using 2 Tbs of juice (and the zest) - so one half of a lime. Finally, my roasted sweet potatoes were a bit stringy/fibrous even after mashing. I think it'd be easier to get a smoother texture by peeling, slicing, and steaming the slices until soft. (Though you don't end up with the roasted skins that can be used in another recipe.)

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