Sweet potato purée with mascarpone, chili & maple syrup

Place the sweet potatoes on a baking tray lined with parchment paper and bake in a preheated oven at 180 °C (fan) for about 35–45 minutes.

Cut the chilies into fine strips, toss with a pinch of salt, and wrap in paper towel.

Heat a heat-resistant olive oil in a pot, add the well-squeezed chili strips, and slowly heat to about 130–140 °C. Stir constantly and wait until the remaining water has evaporated and the chilies are lightly browned and crispy.

Cut open the potatoes with a knife, scoop out the flesh with a spoon, and place in a pot. Season the sweet potato purée with about 150 g mascarpone, salt, pepper, and maple syrup (if needed, add a little more liquid such as cream, milk, or vegetable stock).

To plate, spread the creamy sweet potato purée on the plate, then add the remaining mascarpone, the crispy chilies, and the finely sliced coriander. If desired, finish with a little extra maple syrup and chili oil.