I was inspired to make this after I had an awesome filo pastry roll, stuffed full of sweet potato, chilli and spinach from a stand called Sultan's Delights at the BN1 Street Diner.
I decided to call it Brighton Mash for three reasons:
1) I live in Brighton (and 'originality' is my middle name)
2) Brighton is full of hippies, and hippies love sweet potato and spinach. This is a fact.
3) The potato is mashed.
Let's talk flavours. There's the sweetness from the potatoes and caramelised onions, with a smokey spice from the Chorizo. Chopped pistachios give a lovely nutty flavour and texture, whilst coconut oil suggests a hint of Thai. Chopped spring onions and crumbly feta add a sharp, tangy saltiness that cuts through the sweetness, and finally a poached egg drizzled with balsamic vinegar brings the whole dish together with a great big ERMEHGHED!
This made the most epic of brunches.
To feed two:
3x sweet potatoes (pick the size depending on how hungry you are)
half a bag of spinach
2x large garlic cloves, sliced thinly
a chopped red onion
1 tbs coconut oil
half a chorizo sausage, diced
handful of chopped pistachios
chopped spring onions
I've made this recipe twice now, and both times had different ingredients- as long as you have the sweet potato and spinach, you can basically add whatever you want in. Want it vegetarian? Swap the chorizo for mushrooms, and add a tablespoon of paprika to get the same sweet smokiness.
Start by quartering your sweet potatoes, rubbing them with olive oil, salt and pepper, and bung them in the oven at 200 degrees for around 45 mins.