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Swede and sweet potato mash

The tree in our front garden is by now completely bare (although the neighbour’s tree is still haemorrhaging leaves) and my American friends are all preparing for their Thanksgiving feasts. I have yet to be invited to one, but am a huge fan of the traditional menu of sides that is usually served at these gatherings: cranberries in some shape or form, spiced pumpkin, sweet potatoes, sprouts, mashed potatoes and squashes. When I made this swede and sweet potato mash to go alongside our chilli last week, we all agreed that it would make an excellent addition to any festive meal.

Swede mash 4

Swede and sweet potato mash

Serves 4 – 6

Ingredients

1 swede, peeled and roughly chopped

2 large sweet potatoes, peeled and roughly chopped

glug of olive oil

1 tablespoon butter (or more olive oil to keep it vegan)

6 shallots, finely chopped 

1 teaspoon very finely chopped rosemary

1 tablespoon finely chopped fresh oregano (or use 1 teaspoon dried)

salt and freshly ground pepper

To serve

pomegranate seeds

blanched almonds, lightly roasted

butter

Method

  1. Toss the swede and sweet potato with a little olive oil, salt and pepper, spread out on a baking sheet and roast in the oven at 180˚C for 40 mutes or until tender and lightly coloured. You will need to toss the pieces halfway through.
  2. While the veg are roasting,  gently cook the chopped shallots and chopped rosemary in the butter until the shallots start to colour. Turn up the heat a little and caramelise for a further 5 to 10 minutes until nicely golden.  Add the chopped oregano and set aside.
  3. When the vegetables are tender, place in a food processor and blitz until you have a lovely smooth consistency. Spread out on a plate, top with caramelised onions, pomegranate seeds, roasted almonds and more butter if required.

Swede mash 2



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