Sweet Potato Recipe

Prepare the vegetables

Peel the sweet potato and carrots. Cut the sweet potato into 2 cm (about 3/4 inch) cubes so they cook evenly. Slice the carrots into similar-sized rounds or half-moons if thick.

Cook

Place the sweet potato and carrots in a medium saucepan or pot. Add 500 ml water and 1 tsp sea salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook uncovered for 12–15 minutes, or until both sweet potato and carrot are very tender when pierced with a fork.

Drain

Carefully drain the vegetables in a colander, reserving about 60 ml of the cooking liquid. Return the drained vegetables to the warm pot.

Mash and season

Add 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 1/2 teaspoon freshly ground black pepper and the reserved cooking liquid (add only enough to reach desired consistency, start with 30–60 ml). Mash with a potato masher or fork until mostly smooth but still slightly textured. Taste and adjust salt if needed.

Chilli and garnish

Transfer to a serving bowl. Sprinkle 1 teaspoon chilli flakes evenly over the top (adjust to taste). Finish with an optional scattering of 2 tablespoons chopped fresh parsley for color and freshness.

Serve

Serve warm as a side dish. This natural sweet potato with carrot and a sprinkling of chilli is vegan and pairs well with grains, roasted vegetables or plant-based proteins.