Devilled Lamb Fillets With Crushed Sweet Potato Puree Recipe

• 4 x 150 g lamb fillets, all fat and skin removed
• 2 Tbsp. Red meat Caribbean Light spice
• 2 Tbsp. Black pepper, finely crushed
• 400 gm Sweet potatoes
• 1 dl Creme fraiche
• 12 x Leaves of fresh basil cut into strips
• 1/2 dl Vegetable oil
• 100 gm Butter
• 12 x Cherry tomatoes Salt and black pepper

Directions