Sweet potato & parsnip bake

Sweet potato & parsnip bake

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(7 ratings)

Prep: 30 mins Cook: 1 hr

Easy

Serves 8
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal255
  • fat10g
  • saturates4g
  • carbs38g
  • sugars13g
  • fibre7g
  • protein7g
  • salt0.4g
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Ingredients

  • 800g sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 800g parsnip, peeled and cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 200ml tub reduced-fat crème fraîche
  • 2 tbsp shredded sage
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 tsp wholegrain mustard
  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 slice granary bread, finely chopped
  • 50g coarsely grated vegetarian-style Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 3 tbsp pine nut

Method

  1. Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.

  2. Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

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Comments (8)

Veggie Monster's picture

This is a lovely recipe. I kept the sweet potato & parsnip in separate layers, which look pretty on the plate, & changed the topping to mushroom & onion duxelle mixed to a wet sauce with half of the fromage frais. It was lovely.

LouCath's picture

Beautiful recipe. We had it as a side dish on New Years Eve for a very mixed crowd and everyone loved it.

stormyraincloud's picture

Made this for christmas and it was a huge hit. It is really nice, will definitely be making this again!

2dvc8yx's picture

Looks lovely...about to try it!

paulig's picture
5

Just made this for Christmas and loved it. Thought the sage went extremely well and will certainly make again.

debshendy's picture
4

Yummy recipe!!!

elwinfield's picture
5

Delicious recipe. A must with any roast. Everyone I make this for ask for the recipe. Plus its healthy - Hooray!

joankilleen's picture
3

I gave this a try to see whether I might make it for Christmas. It's fine but I think my old recipe of steamed parsnip mashed with crème fraiche and lots of nutmeg is simpler and better. Nutmeg is a better flavouring for parsnip than sage, in my opinion.

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