Ingredients

• 5 large sweet potatoes (800g), peeled & chopped into 1 inch pieces
• 2 sprigs fresh rosemary, leaves finely chopped
• 1 red chilli, finely chopped
• 2 cloves garlic, finely chopped
• 50g butter
• Salt for seasoning

Equipment

• Copper Tri-Ply 18cm Saucepan
• Copper Base 14cm Saucepan
• Potato Masher or Ricer
• Turner or Wooden spoon
• Peeler

Cooking Method

1. Fill a medium sauce pan with water, add a pinch of salt and bring to the boil.
2. Peel and chop sweet potatoes into 1 inch pieces.
3. Place the sweet potato pieces in the saucepan to cook until they fall easily when pierced by a fork.
4. Meanwhile, take leaves from rosemary sprigs and chop finely leaving the woody parts out.
5. Finely chop garlic and chilli.
6. Heat butter in small saucepan and when melted add rosemary, chilli and garlic.
7. Cook over a medium heat stirring from time to time until the garlic begins to colour. Then remove from heat.
8. Once sweet potatoes are cooked drain and then mash. Then mix in the garlic, chilli & rosemary butter. Check seasoning and serve.