Smashed sweet potatoes with maple syrup and soured cream

1 HOUR 15 MINUTES | SERVES 4-6 | EASY | V LC GF

Following in the great tradition of crispy smashed potatoes, these potatoes are also twice cooked, but with different results – because a sweet potato, after all, is not a regular potato. Less crispy than its starchy friend, this is more about the creamy interior than the crispy exterior. You can, of course, use larger sweet potatoes, but I will say that the final product will not be as adorable.

small sweet potatoes 750g soured cream 250g lime or lemon juice 2 tbsp olive oil 2 tbsp unsalted butter 90g maple syrup 80ml buckwheat 45g, toasted thyme leaves 2 tbsp

• Heat the oven to 200C/fan 180C/gas 6. Using a fork, prick the sweet potatoes all over, so they don’t explode in the oven. Put directly on an oven rack with a baking tray on the rack underneath and bake for 50 minutes-1 hour or until tender. Remove from the oven to cool.

• Meanwhile, combine the soured cream, lime juice and some seasoning – the mixture should taste fairly tart and salty. Spread on the bottom of a serving platter.

• Once the sweet potatoes are cool enough to handle, use the palm of your hand to crush them slightly.

• Heat the olive oil and butter in a large skillet over a medium heat. Working in batches, add the sweet potatoes, pressing lightly to make contact with the pan. Season and cook for 3-4 minutes or until lightly crisped and browned on one side. Flip and cook until browned and crisped on the other side, then transfer to the serving platter and repeat with any stragglers.

• Without wiping out the pan, add the maple syrup and cook for 2 minutes or until thickened and starting to caramelise. Drizzle all over the sweet potatoes, then top with the buckwheat, thyme and lots of flaky salt.

PER SERVING (6) 450 KCALS | FAT 24.9G SATURATES 13.8G | CARBS 49.7G | SUGARS 26.7G FIBRE 5.8G | PROTEIN 3.9G | SALT 0.2G