Name: Baked carrot & sweet potato mash
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 800g sweet potato peeled and chopped into 2.5cm pieces; 500g carrot 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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Baked carrot & sweet potato mash

Baked carrot & sweet potato mash

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.7 out of 5.9 ratingsRate

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

Freezable (Freeze leftovers)

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

800g sweet potato

peeled and chopped into 2.5cm pieces
500g carrot

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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Nutrition: per serving

kcal175
fat7g
saturates4g
carbs26g
sugars10g
fibre4g
protein2g
salt0.2g

low

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.

Recipe from Good Food magazine, December 2012

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A star rating of 4.7 out of 5.9 ratings

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