This week’s sweet potatoes are really something. Innocuous enough on the outside, but with an amazing perfume reminiscent of roses, or musk.They’re good for roasting or frying, but better for mashing.Serve with stewed cavolo nero (aka black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato, and Dinosaur Kale) and your choice of protein. I’m thinking eggs when it’s breakfast, and beef when it’s dinner, but you’re technically free to do as you please. Maybe a little radish and raw leek salad. And a little glass of soft red.You will need:2 sweet potatoes, whole (chopped if they’re more than about 5cm wide)2 sebago potatoes, whole (likewise)a few baby carrots, wholethat bit of pumpkin you’ve still got in the back of the fridge, in large chunks50g buttera cup of stock (or milk)Parsley, choppedGarlic, chopped1) Rinse all the vegies first. Peel, if you’re so inclined.2) In a large pan, cover the sweet potatoes and potatoes with water, and boil for 20 mins, oruntil almost soft, then add the carrots and pumpkin and boil for a further 10 minutes.3) Drain, return to the pan, and mash thoroughly, adding the butter, parsley and garlic first, thenthe stock or milk as required, but bear in mind some of these vegetables are more watery than potatoes.4) Season with salt to taste, then whip rapidly for about 15 seconds with the strongest woodenspoon you have (this binds the starches together).It looks crazy, but it’s delicious.