Baked carrot & sweet potato mash

Baked carrot & sweet potato mash

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

Whizz your roots into a smooth, creamy mash, then bake with breadcrumbs, cream, cinnamon and nutmeg

Nutrition and extra info

Additional info

  • Freeze leftovers
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
175
protein
2g
carbs
26g
fat
7g
saturates
4g
fibre
4g
sugar
10g
salt
0.2g

Ingredients

  • 800g sweet potatoes, peeled and chopped into 2½ cm pieces
  • 500g carrots, cut to the same size as the sweet potato
  • 6 tbsp double cream
  • good grating nutmeg
  • small pinch cinnamon
  • large handful fresh breadcrumbs
  • olive oil, for drizzling

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Method

  1. Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
  2. Bake at 220C/200C fan/gas 7 (when the turkey comes out of the oven) for 35 mins until the top is golden and crunchy, and the mash is piping hot.

Recipe from Good Food magazine, December 2012

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Comments

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jmc123's picture
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Gorgeous, tastes wicked, probably is wicked, but sooooo good!!!

Miss FunnyFace's picture

Made this the other day for me and my boyfriend. I decided to make it the main dish as opposed to a side dish and instead added some cabbage with the meal. I added some peas and onions for colour and just a little more flavour as it was going to be a main. This dish was fantastic! I will definitely be making it again.

zedkay's picture
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As this sounded delicious, I wanted to adapt it to make it main meal instead of a side, as I'm vegetarian.

I used butternut squash with the sweet potato and carrot, oven roasted them all first, then finished off cooking in Marigold vegetable stock. I added more than a hint of cinnamon as I love it, and also nutmeg, and I added grated cheddar to the breadcrumbs.

For some reason, the star rating isn't working for me, but this was a definite 5 Star and I'll be making it again... and again...

breda42's picture

made this dish as one of the sides for Christmas lunch and it was a bit hit with everyone. I didn't add cinnamon but that's a personal thing as I think it can take over. This is one I'll do again and again.

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