Recipe by Yotam Ottolenghi.

INGREDIENTS

550g purple (or orange) sweet potatoes (ie, about 2), peeled and cut into 2cm pieces
Flaked sea salt
2 tsp olive oil
2 limes – finely grate the zest of both and cut 1 into wedges, to serve
200g Greek-style yogurt
½ small garlic clove, peeled and crushed
1½ tsp pomegranate molasses
2 tsp coriander leaves, finely shredded
½ large red chilli, deseeded and finely chopped
1½ tsp sesame seeds, toasted
2 tsp Culinary Argan oil

DIRECTIONS

The purple looks brilliant, but the dish is still worth making if you can only get hold of regular orange sweet potatoes. Serves four as a dip/meze with flatbreads or focaccia.

Put the sweet potato in a small saucepan, add boiling water just to cover, then stir in a teaspoon and a half of salt and cook on medium-high heat for 10-12 minutes, until soft enough to mash. Drain the potatoes, add a tablespoon of olive oil, and mash until smooth. Leave to cool slightly, then stir in half the lime zest and two tablespoons of yoghurt. Spoon on to a platter, then make dips in the mash with the back of the spoon.

Combine the remaining yoghurt with the garlic and a tablespoon of Argan oil, then spoon evenly over the mash, making sure the mash remains visible in places. Drizzle over the pomegranate molasses and the remaining oil, scatter over the coriander, chilli, sesame seeds and the remaining lime zest, season with an eighth of a teaspoon of salt and serve with the lime wedges.

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