Sweet Potato Mash with Lime Salsa

Preheat the oven to 425 degrees.

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

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

Once cool enough to handle, remove the skins from the sweet potatoes. They should slide off easily, but you can scoop the flesh out with a spoon if you prefer. Mash the flesh together with 1/8 teaspoon salt and plenty of vlack pepper until smooth.

Transfer to a platter, create divots in the surface, and spoon the salsa evenly over it. Serve hot.