The recipe Wipe 2 large sweet potatoes, then bake them in an oven at 200C/gas mark 6 for 40-60 minutes depending on their size. To make the sauce, finely chop 125g of spring onions, discarding any very tough green shoots. Heat 4 tbsp of olive oil in a shallow pan, add the onions and, keeping them at a low to moderate heat, cook for 8-10 minutes until soft. Meanwhile, finely chop a medium-sized hot red chilli and add to the pan. Peel and finely slice 2 large cloves of garlic, add to the pan and let them cook with the spring onions and chilli until soft. Put the spring onion and chilli mixture into a food processor or blender, add 350g of bottled or canned roasted red peppers and process to a rough purée. Season with salt, 1 tbsp of red wine vinegar, 1 tbsp of olive oil and a handful (15g) of chopped parsley. Set aside. When the sweet potatoes are completely soft, split and serve with the chill and pepper sauce. Serves 2 The trick Sweet potatoes take less time to cook than a maincrop white potato. A medium-sized sweet potato will probably be done in about 40 minutes, but check regularly – their skins don’t crisp, but should feel soft to the touch. They are prone to weep a little as they cook, so bake them on a tray. They should be soft inside. There is enough sauce for four or more potatoes here, so keep the sauce covered in the fridge, where it will be fine for a few days. It is also a great addition to grilled steak. The twist The pepper sauce can be made hotter with the addition of more chilli or 1 tsp of chilli paste. Play with seasoning to suit your taste, the vinegar is a nice contrast to the sweetness of the potatoes, but you can add lime juice instead.