Sweet potato pudding with clementines

Ingredients:

• 3 large sweet potatoes
• 0.5 cups tightly packed brown sugar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons molasses
• Zest and juice of 1 clementine

Preparation:

1. Preheat oven to 190°C (375°F). Line a baking sheet with foil. Place 3 large sweet potatoes on the baking sheet and bake until very tender, 1 to 1.5 hours.
2. In a large bowl, combine 1/2 cup firmly packed brown sugar, 1/4 cup olive oil, 2 tablespoons molasses, the zest and juice of 1 clementine, and 1 teaspoon coarse salt.
3. Peel the sweet potatoes and press them through a potato masher into a bowl. Mix until smooth. Divide into 4 bowls, season with salt, and serve hot or warm.