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Baked carrot & sweet potato mash

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

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 175
  • Carbohydrates 26
  • Saturated Fat 4
  • Sugar 10
  • Protein 2
  • Fat 7
  • Fibre 4
  • Salt 0.2

Nutrition per serving

  • Calories 175
  • Carbohydrates 26
  • Saturated Fat 4
  • Sugar 10
  • Protein 2
  • Fat 7
  • Fibre 4
  • Salt 0.2

Ingredients

  • 800g sweet potatoes, peeled and chopped into 2½ cm pieces
  • 500g carrots, 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

Method

  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 (when the turkey comes out of the oven) for 35 mins until the top is golden and crunchy, and the mash is piping hot.

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