Sweet Potato, Chilli and Cumin Mash
1kg sweet potatoes, peeled and cut into equal chunks
4 shallots, finely sliced
2 tbsp olive oil
1-2 red chillies, deseeded and finely diced
1 tsp cumin seeds, toasted and crushed
50g butter, cubed
2 tbsp hot milk
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.
Emma Franklin © Sainsbury’s magazine