Baked carrot & sweet potato mash

Baked carrot & sweet potato mash

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(5 ratings)

Prep: 20 mins Cook: 50 mins


Serves 8

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

Nutrition and extra info

  • Freeze leftovers
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal175
  • fat7g
  • saturates4g
  • carbs26g
  • sugars10g
  • fibre4g
  • protein2g
  • salt0.2g
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  • 800g sweet potato, peeled and chopped into 2½ cm pieces
    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…

  • 500g carrot, cut to the same size as the sweet potato



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 tbsp double cream
  • good grating nutmeg



    One of the most useful of spices for both sweet and savoury

  • small pinch cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • large handful fresh breadcrumbs
  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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 for 35 mins until the top is golden and crunchy, and the mash is piping hot.

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Comments, questions and tips

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9th Jul, 2014
Gorgeous, tastes wicked, probably is wicked, but sooooo good!!!
Miss FunnyFace
24th Mar, 2014
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.
17th Feb, 2013
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
4th Jan, 2013
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.
16th Dec, 2016
Can this recipe be made one week in advance and frozen then defrosted on the day required
goodfoodteam's picture
20th Dec, 2016
Thanks for your question. You can make it to the end of step 1, then freeze. Defrost in the fridge overnight and then cook as in step 2. Enjoy!
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