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Sweet potato & parsnip bake

A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C

  • Prep: 30 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 255
  • Carbohydrates 38
  • Saturated Fat 4
  • Sugar 13
  • Protein 7
  • Fat 10
  • Fibre 7
  • Salt 0.4

Nutrition per serving

  • Calories 255
  • Carbohydrates 38
  • Saturated Fat 4
  • Sugar 13
  • Protein 7
  • Fat 10
  • Fibre 7
  • Salt 0.4

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

Tip

Get ahead
Both the mash and bread and cheese mixture can be made two days ahead – the mash can be chilled in the buttered dish, and the crumbs kept in an airtight container until ready to bake.

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.

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