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Baked carrot & sweet potato mash

Baked carrot & sweet potato mash

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable (Freeze leftovers)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal175
fat7g
saturates4g
carbs26g
sugars10g
fibre4g
protein2g
low insalt0.2g
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Ingredients

Method

  • STEP 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.

  • STEP 2

    Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

Rating: 5 out of 5.7 ratings

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