Wednesday, 15 July 2015

Roasted Mashed Sweet Potato

A very simple side dish to go with any roast or baked dinner. I used to steam or boil my sweet potatoes for mashing but this method just saves time and extra effort (thanks to my friend Natacha for this one!). By placing the sweet potato with skin on in the oven with your roast, its ready about the same time and also produces lovely caramelised bits. If you're doing a bbq, just wrap the whole sweet potato in foil to prevent it burning too quickly.

Roasted Mashed Sweet Potato
Roasted Mashed Sweet Potato
I usually roast 2 large sweet potatoes which leaves some left over so I can have cold the next day. It still tastes delicious! If you plan ahead, you can also throw some whole sweet potato in the oven whenever you are baking something so you don't need to wait for a roast or baked meal to have this delicious roasted mashed sweet potato. The cooked sweet potato can be stored in the fridge for a few days then just reheat in the oven for 10 minutes.

I like to just sprinkle some salt on top of the mash, but some other delicious options include:
  • a few chunks of butter or ghee 
  • a sprinkle of cinnamon
  • a dollop of creme fraiche (if you are ok with dairy)

Roasted Mashed Sweet Potato

Cook Time: 1 hour

You will need:
  • 1-2 large sweet potatoes (cooking time doesn't change for 1, 2 or more)
  • salt to serve (or any of the options mentioned earlier)  (buy on iherb or amazon)
Method:
  • preheat the oven to 200°C (or 390°F)
  • wash and dry the sweet potatoes
  • place in the hot oven for 1 hour or until cooked through, turn them halfway (should be soft when pierced with a skewer)
  • or place in the oven when you are roasting or baking another dish, if the temperature is lower, just leave the sweet potato in for longer and test with a skewer 
  • it's nice to have some charred bits of skin, so don't worry if it gets slightly darkened in some areas. You will discard the skin.
  • once cooked through, break the sweet potato and sprinkle some sea salt and any other preferred toppings
Enjoy! May xx

No comments:

Post a Comment