No exaggeration, I get through a bag of sweet potatoes every week. Easy. Over Christmas, this recipe became one of my staples because the cinnamon makes it so festive! I even managed to persuade my Mum to replace roast potatoes for this mash on Christmas Day in the Cotswolds…

Shopping list: 1kg sweet potatoes, coconut milk (or alternative), cinnamon, paprika.

1. Chop the sweet potatoes into chunks. Keep the skin on.

2. Place in a baking tray and cover in olive oil, then cinnamon, paprika, salt and pepper. Be generous with the cinnamon and paprika.

3. Roast for 45 minutes, shaking the tray half way through.

4. With the sweet potato still in the tray, pour over just enough milk to cover the base of the tray. You can do this as soon as the dish comes out of the oven.

5. Mash the potatoes. I prefer to use a fork than a potato masher – it takes a little longer but I think that it’s worth it.

This mash is super versatile, and this week I am having it with my turkey bean chilli (almost as good as pigs in blankets…)