Sweet potato mash with lime salsa from Essential Ottolenghi: A Collection (page 131) by Yotam Ottolenghi

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

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

  • 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.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.