Categories: December

Ingredients

• 1.5kg sweet potatoes
• 1.5kg white potatoes
• 100ml olive oil
• 1 tsp ground mace

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7.

2. Loosely wrap the sweet potatoes individually in foil and cook in the oven for 90 minutes or until cooked through. Leave to cool in their foil until cool enough to handle.

3. Meanwhile, peel and chop the white potatoes and cook them in boiling salted water until tender, then drain and mash. Or, if you’re using a potato ricer, dispense with the peeling part, as you can squelch the potatoes through the holes, and then pick out the skins that line the ricer.

4. Open the sweet potato parcels carefully over the mashed white potatoes to catch all the sugary, syrupy juices that have leaked from them. Still holding each sweet potato over the other potatoes, peel the skin away – once they’re cool, you can do this easily with your fingers without even using a knife – and scoop out the flesh, or just let it drop into the mash. Add the oil and mace and beat the potatoes together very well with a wooden spoon, adding salt and white pepper to taste.

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