1. Pierce the sweet potatoes with the fork and bake in the oven for 1 hour at 400F/200C. Cool the sweet potatoes for 10 minutes until they become easy to handle. Halve these and then coarsely chop, leaving the skins on.
2. Take the chopped sweet potatoes into a food processor and then add the rest of the ingredients, pulsing until the mixture is smooth, while adding up to 2 tbs. of water if required, to achieve the desirable consistency. Season with salt and pepper if desired and then serve at room temperature, garnishing with lime zest if using.
Ingredients
Directions
1. Pierce the sweet potatoes with the fork and bake in the oven for 1 hour at 400F/200C. Cool the sweet potatoes for 10 minutes until they become easy to handle. Halve these and then coarsely chop, leaving the skins on.
2. Take the chopped sweet potatoes into a food processor and then add the rest of the ingredients, pulsing until the mixture is smooth, while adding up to 2 tbs. of water if required, to achieve the desirable consistency. Season with salt and pepper if desired and then serve at room temperature, garnishing with lime zest if using.