INGREDS:
1 generous handlful of fresh rosemary leaves.
1 cup olive oil
500g sweet potoat
sea salt flakes
Rosemary oil:
pour olive oil in to large glass var. sprip rosemary leaves from stalks and put in jar with oil. heat the oil on med in the microwave keep a close eye on it. when the oil begins to bubble, stop the micowave wnd take out the jar (will be hot). carefully stir the rosemary in the oil and reuturn to microwave for some more time. repeat until oil fragrant and slighlty green shade sometimes. set aside to cool.
preheat oven to 180 degrees c
Mash:
cut sweet potato into large chunks and toss in a small splash of olive oil. place in baking dish and sprile a little sea salt across the top. put in oven an droast until golden brown and soft. turn a couple of times.
trasfer to a large bowl and wish with rosemary oilo. pour in oil slowly, mashing all the time until smooth. you wont use all the oil, keep it for next time in cupboard sealing jar tighly.
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