Sweet potato puree with tamari, maple syrup and chilli

This is a recipe from Skye Gyngell-my go to when I need something a bit different and a bit of inspiration.  My version is adapted to make it vegan, though if you want to can add lashings of butter.  I made this for a lunch party yesterday, we sat under the grape vines on the verhanda with a cold lunch.
This is a sweety, punch almost velvety tasting puree.
For 4:
2 large orange sweet potatoes
1 small red chilli-halved
sea slat and black pepper
small bunch of washed coriander
1 tbsp extra virgin olive oil
2 tbsp tamari-or soy sauce
2 tbsp maple syrup

Peel the sweet potatoes and cut into  rough chunks, then place in a sauce pan and add the chilli.  Pour in enough cold water to cover and add a good pinch of salt, and bring to the boil over a medium heat.
Lower the heat and simmer for about 15-20 mins until the sweet potato is really tender and falling apart.   Drain in a colander.

Tip the sweet potato and chilli into the blender.  Add the coriander leaves and stems, olive oil (and 50g butter if using), tamari and maple syrup and puree until very smooth.  Taste and adjust the seasoning.  The puree should have a deep, sweet, hot, velvety taste.

*as a rule of thumb, all vegetables that gro below the ground go in to cold water and all vegetables that grow above ground go into boiling water.