Sweet potato & parsnip bake

Sweet potato & parsnip bake

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
255
protein
7g
carbs
38g
fat
10g
saturates
4g
fibre
7g
sugar
13g
salt
0.4g

Ingredients

  • 800g sweet potatoes, peeled and cut into chunks
  • 800g parsnips, peeled and cut into chunks
  • 200ml tub reduced-fat crème fraîche
  • 2 tbsp shredded sage
  • 4 tsp wholegrain mustard
  • butter, for greasing
  • 1 slice granary bread, finely chopped
  • 50g coarsely grated vegetarian-style parmesan
  • 3 tbsp pine nuts

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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.

Recipe from Good Food magazine, December 2009

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Comments

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

debshendy's picture
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Yummy recipe!!!

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

joankilleen's picture
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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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