Sweet Potato mash with lime salsa

From Ottolenghi's SIMPLE.  Many good recipes from there.  So far, tried steamed carrots in yogurt sauce, sautéed collard greens or chard and now this.  Not much trouble.  Good kick from the lime.  Had it again cold the next day and it was very good!  I did not try this, but it was recommended to keep the skins, brush them very lightly with olive oil, and roast them for about 8 minutes at 425 degrees to eat as a chip-like snack

Ingredients:

2 lbs 2 oz / 1 kg sweet potatoes, unpeeled and cut in half lengthwise

1/4 cup olive oil

salt

1/4 cup /5 gm basil leaves, finely chopped

1/4 cup / 5 gm cilantro, finely chopped

1/2 garlic clove, minced

2 limes, finely zest to get 2 tsp then juice to get 1 Tbsp

black pepper

Directions:

1 Preheat oven to 425

2  Rub the sweet potatoes with 1 Tbsp of oil and season with 1/4 tsp salt.  Place on a parchment-lined baking sheet, cut side down and roast for 30-35 minutes, until very soft.

3 While the sweet potatoes are roasting, make the salsa.  Put the remaining 3 Tbsp of oil into a small bowl with the basil, cilantro, garlic, lime zest and lime juice, and a good pinch of salt.  Stir to combine.

4  Once cool enough to handle, remove the skins from the sweet potatoes.  They should slide off easily, but you can scoop out the flesh with a spoon if you prefer.  Mash the flesh together with 1/2 tsp of salt and plenty of black pepper until smooth.

5  Transfer to a platter, create divots in the surface and spoon the salsa evenly over it .  Serve Hot -- although leftovers were VERY good cold the next day.