Steam the sweet potatoes for approximately 15 minutes until tender. Mash and set aside.
While the sweet potatoes are steaming, wrap the salmon fillets into a parcel of baking paper, folding over at the top so that no air escapes, and bake in the oven at 190° Celsius for 15 minutes or until cooked through.
Heat the ghee in a small pan and when hot, add the chopped chilli and spring onions. Fry for 2-3 minutes and then tip into the sweet potatoes and stir through.
Serve the salmon on top of the chilli mash and serve with broccoli or a dark green leafy vegetable such as kale or greens.