Slithering sweet potato snakes

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Lightly oil a baking tray.

Boil the sweet potato chunks in salted water for about 10 minutes, or until tender.

Drain and allow to steam dry for a few minutes until cool enough to handle. Place into a tea towel and squeeze out as much moisture as you can.

Mash the sweet potato then combine with the ground oats and the egg. Divide the dough into 4 pieces, then roll each into a long snake. Shape it slightly thicker at one end for the head and press on 2 pumpkin seeds for the eyes and 1 for the tongue.

Use a knife to mark scales on its back, then shape into a zig zag, and place on to the baking tray and bake in the oven for 15-20 minutes, or until cooked through.

To make the dip, combine the ingredients together and serve alongside the snakes. Serve warm or when cooled.