Sweet potato mash with herbs and lime salsa by Ottolenghi.


Prep time: 10 minutes

Cook time: 30 minutes

Serves: Serves 4 - 6

Another wonderful recipe from Ottolenghi.  If you’ve been following me for a while you know he’s my favorite chef.

I share with you a recipe that will be an excellent side dish to accompany turkey for Thanksgiving or any other poultry, this delicious alongside all sorts of things, this sweet potato mash with herbs salsa ans lime will go perfectly with chops or grilled sausages. As the chef suggests In his book “Simple”.

In principle, who says mashed potatoes says butter a lot of it, milk and cream.  But this mashed sweet potato is vegan.

First, the sweet potato is roasted in the oven. That way, it retains all of its flavor and the flesh is very soft and easy to reduce it to a silky puree, without containing a lot of water.

Then, the purée is garnished with a sublime salsa. And what makes this puree an exceptional dish is precisely the salsa, composed of basil, coriander, garlic and lime. 

The flavors of tangy salsa with the sweetness of sweet potato make it just the perfect dish.

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Sweet potato mash with herbs and lime salsa by Ottolenghi.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Serves: Serves 4 - 6

With few ingredients Yotam Ottolenghi has elevated the sweet potato.
This vegan recipe is from his book “Simple”, it is a mashed sweet potato boosted by a wonderful herbs and lime salsa, which will perfectly accompany all kinds of poultry, chops or grilled sausages, as suggested by the chef.

Ingredients :

  • 1 Kg sweet potatoes , skin left on and cut in half lengthwise
  • 60 ml olive oil
  • 5 g basil leaves , finely chopped
  • 5 g coriander , finely chopped
  • 1/2 garlic clove , finely grated
  • 2 tsp lime zest
  • 1 Tbsp lime juice
  • salt and black pepper

Method :

  • 1)

    Preheat the oven to 200C.

    According to ottolenghi, season the sweet potatoes with 1 tablespoon of oil and 1/4 teaspoon of salt.
    Place them on a baking sheet lined with parchment paper, flesh side down, and roast for 30 to 35 minutes, until very soft.  Personally, I peel the sweet potatoes, I cut them into large pieces. I add the oil and salt and I bake them “en papillote” for 15 – 20 minutes, so I get very tender flesh in a short time.

  • 2)

    While the sweet potatoes are roasting, make the salsa. Put the remaining 3 tablespoons of oil into a small bowl with all the remaining ingredients and a good pinch of salt, and stir to combine.

  • 3)

    Once cool enough to handle, remove the skin from sweet potatoes. They should slide easily, but you can scoop the flesh with a spoon if you want. Mash the flesh together with 1/8 teaspoon of salt and plenty of black pepper until smooth.

  • 4)

    Transfer to a platter, create dips in the surface, and spoon the salsa evenly over, serve hot.

    Enjoy !!

Tricks & tips :

The “papillote” means the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. It’s a steaming method and the food is quickly cooked.

If you prepare the mash in advance, set it aside in the bowl, without the salsa.  Then reheat it in the microwave before garnishing with the herb salsa when ready to serve.

Once peeled, the sweet potato turns brown on contact with air.  So as soon as it is cut, put it in cold water until needed.



  • Xavier

    16/06/2021 at 20:06

    The sweet potato chunks are still hard after 20 minutes of baking “en papillote”, let alone 15. Unless you dice them.

    1. 4passionfood

      16/06/2021 at 20:13

      It’s exactly what I explained in the recipe (step 1)

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