Wipe 2 large sweet potatoes, then bake them in an oven at 200C/gas mark 6 for 40-60 minutes depending on their size. To make the sauce, finely chop 125g of spring onions, discarding any very tough green shoots. Heat 4 tbsp of olive oil in a shallow pan, add the onions and, keeping them at a low to moderate heat, cook for 8-10 minutes until soft.
Sweet potato skins don’t crisp, but should feel soft to the touch
Meanwhile, finely chop a medium-sized hot red chilli and add to the pan. Peel and finely slice 2 large cloves of garlic, add to the pan and let them cook with the spring onions and chilli until soft.