Photograph: Martin Poole
Cook the sweet potatoes in boiling salted water for 20-25 minutes until tender, then drain.
Fry the shallots in the olive oil for 7-8 minutes over a high heat, stirring frequently, until golden. Drain on kitchen paper and sprinkle with a little salt.
Mash the sweet potatoes, then mix with the chillies, cumin, butter, milk and a pinch of salt. Reheat and serve scattered with the crispy shallots.
We’re doing our best to feed the nation and are now working with the government to prioritise the nation’s most vulnerable people for home delivery. This forum is not managed by customer services, please follow this link for more information and how to get in touch.
0 Comments