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


  1. Cook the sweet potatoes in boiling salted water for 20-25 minutes until tender, then drain.

  2. 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.

  3. 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