Blackened sweet potato mash

• sweet potato↗1kg kg
• olive oil↗1 tbsp tbsp
• lime↗juice 1

  plus 1, cut into 4 wedges for serving

• green onion↗4

  diagonally sliced

• extra virgin olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   Pierce the sweet potatoes with a fork, then place each on a sheet of foil. Lightly drizzle with oil, season, and wrap tightly. If you have several smaller sweet potatoes, wrap them together so they cook evenly.

2. 2

   Carefully place them directly on the hot barbecue coals and cook for 35‑40 minutes, until they are partially charred and fully soft inside. To test, insert a skewer through the foil into the centre of the sweet potato—it should slide in easily. Alternatively, preheat the oven to 200 °C/180 °C with convection/gas 6. Put the sweet potatoes on the top rack and bake for 45 minutes, then heat the grill to maximum temperature and grill for 5 minutes, turning halfway through, until a light crust appears.

3. 3

   Transfer the sweet potatoes to a large serving dish and gently mash with a fork, leaving the skin—it will fall apart easily. Drizzle with lime juice and a generous stream of extra virgin olive oil, season well, then sprinkle with green onion. Serve with lime wedges on the side.