Rosemary, garlic & sweet potato mash

Preheat the oven to 200ºC, gas mark 6. Put the sweet potatoes on a baking tray lined with baking parchment and roast the potatoes for about 1 hour until tender to the point of a knife. Add the garlic cloves to the tray for the final 15 minutes. Meanwhile, finely chop the rosemary leaves then crush in a pestle and mortar with the salt.

Once cool enough to handle, split the potatoes open and scoop out the flesh into a bowl. Squeeze the garlic out of its skins into the bowl and add the rosemary salt. Mash together with a wooden spoon until combined. Serve drizzled with the oil.