Peel and cut the sweet potato into large chunks place into a saucepan, add the chilli and enough water to cover. Add 1 level teaspoon sea salt, bring to the boil then reduce the heat and simmer for about 15 minutes until the potato is soft through.
Drain well and then tip into a food processor together with all the remaining ingredients. Whiz to form a puree, taste and adjust the seasoning. You can reheat the sweet potato in a saucepan, then serve.
2 large sweet potatoes
1 small red chilli, finely chopped
1 small bunch fresh coriander, washed
50g butter
1 tablespoon olive oil
2 tablespoons tamari
2 tablespoons maple syrup