Smashed sweet potato with basil and truffle oil

Anyone else in the UK still making curries, stews and pies despite it being July? Not a good look. 

Determined to add a bit of sunshine to SOMETHING, I've been making a few vegan dinners that look like summer, taste like winter. This smashed sweet potato is perfect to add with a vegan roast or pie, and will happily chill in the fridge for another day. 

The truffle flavouring actually comes from extra virgin olive oil flavoured with white truffle (so just extract). This means you can use a generous amount and not get an overpowering taste. Instead, this dish is just rich and full of vitamin C,vitamin B6, and a lot more health-giving than a common potato. 

Perfect with pie!

(Enough for two people)
2 large sweet potatoes, chopped into chunky cubes
1 tablespoon olive oil flavoured with white truffle
Loose handful of basil, chopped as fine as you want

If you're making a pie with this, get the pie in the oven first, and this can be done in the baking time.

Boil the sweet potatoes in salt water for about 15-20 minutes. Once they're over-done and squash with a little pressure from a fork, drain the water away and add the chopped basil and olive oil. Then put the lid on the saucepan and shake the pan for a few seconds. Shake until you have them smashed as much as you like. Your pie should be ready by now, so plate up!