• Preheat a fan forced oven to 200℃/400℉ (fan-forced).
• Take one or more sweet potatoes and prick them a couple of times with a knife or fork (so they don't explode). I work off one small sweet potato per person (or medium to large sweet potato for two). Try to keep them the same size if roasting more than one so they cook in the same amount of time.
• I sit mine on a tray lined with baking paper as they can ooze as they cook.
• Bake for about 30 minutes or until a knife or fork easily pieces the flesh. Larger potatoes will need longer.
• Allow to cool enough to handle, cut length ways and scoop or squeeze out the flesh into a bowl. Add the fat of your choice, season and mash with a fork or potato masher.
• Enjoy as is or add in your favourite optional extras.

Make-ahead

• It can be made ahead. Re-heat in a pot over a very low heat until just hot (add a splash of milk) or can also be re-heated in the oven.

Store

• Store in an airtight container in the fridge or freezer.