Sweet Potato and Rosemary Mash

Ingredients 

• 3-4 sweet potatoes, peeled, cut into cubes and soaked in 2 cups water
• 6-8 fresh rosemary sprigs  + for garnishing
• 1 tablespoon oil
• 2 tablespoons butter
• 1 tablespoon chopped garlic 
• 3-4 tablespoon fresh cream
• Salt to taste
• ½ teaspoon red chilli flakes
• 1 tablespoon chopped fresh parsley 
• Juice of ½ lemon
• ¼ cup bread crumbs
• ¼ cup parmesan cheese powder

Method

1. Put sweet potato cubes in a non-stick pan along with the water they were soaked in, cover and cook till all the water dries up. Add a little more water and a little salt and cook, mashing the sweet potatoes, till the water is absorbed. Mash the sweet potatoes.
2. Preheat the oven to 180° C.
3. Heat oil and 1 tablespoon butter in another non-stick pan. Add garlic and sauté till golden. Add mashed sweet potatoes and mix well.
4. Reduce heat, add cream, salt and torn rosemary sprigs and mix well. Add chilli flakes, parsley and lemon juice, mix and cook on high heat for a minute.
5. Remove the pan from heat, add remaining butter and mix well. Transfer the sweet potato mixture into a glass baking dish and tap the dish gently so that the mixture levels out.
6. Sprinkle some parmesan cheese powder on top.
7. Put the remaining parmesan cheese powder and bread crumbs in a bowl and mix well.
8. Top the sweet potato mixture with this mixture. Place the dish in the preheated oven and bake for 10-12 minutes.
9. Serve hot garnished with rosemary sprigs.