Mashed sweet potatoes with yoghurt and lime from Ottolenghi Flavour / Flavor (page 192) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Curried carrot mash with brown butter; White bean mash with garlic aïoli; Hummus with lemon, fried garlic and chilli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet potatoes for purple sweet potatoes.

  • Schooffiecooks on March 25, 2026

    Made sweet potato fries instead of mashed potatoes. Very nice!

  • IvyManning on March 06, 2026

    Meh. Not worth the effort.

  • Apollonia on May 02, 2025

    This was a hit for us as a side dish to some baked orange tofu. The spicy/savory/sweet combo was great.

  • smccandless on December 07, 2024

    Used a potato masher which worked very well. I was surprised how well the purple went into a smooth mash. I was short on the lime so successfully used dried black lime in the mash and yogurt. Serving for friends with a simple roast chicken and sautéed chard. Used/love Just Date pomegranate molasses.

  • EmilyR on October 08, 2023

    I was fortunate enough to have purple sweet potatoes, though this broke my potato ricer. Alas, this is a great dish that's not too fussy and feels quite versatile.

  • dinnermints on March 26, 2022

    Funny - apparently I made this back in 2017 (the version in the Guardian). This time was not as successful, but not rating here because of the changes I made. I wanted to serve it over spaghetti squash and so added about a cup of cooking liquid to the mashed potatoes, but the squash also had some moisture, so it ended up being quite mushy altogether. I should have seasoned the squash on its own, and then I think the sweet potato and yogurt both need salt (I'd add the lime zest to the yogurt as well). I made 1.5 recipe and used 1 T oil in the sweet potatoes; next time would use 2 T. And I thought my red chile was pretty spicy on its own but couldn't taste the heat much in the dish, would use more. Served w/sausage per KarinaFrancis, great pairing!

  • Astrid5555 on May 20, 2021

    Great as part of a mezze spread!

  • KarinaFrancis on May 19, 2021

    Yum and easily achievable on a weeknight! The sweetness of the potatoes is offset by tanginess of the yogurt and pomegranate molasses. I could have been a bit more generous with the chilli, but I will next time. We had it with sausages but it could easily be a dip as part of a mezze spread.

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