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    Sweet Potato and Parsley Mash

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    Sweet Potato and Parsley Mash

    The texture and sweetness of sweet potato goes perfectly with sausages. Butternut squash can be used as an alternative - it's just as tasty. Cook in the same way as the sweet potatoes.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 10


    • 1.5kg sweet potatoes, peeled
    • 50g butter
    • 50ml milk
    • ½ pack fresh flat leaf parsley, roughly chopped


    1. Dice the sweet potatoes into equal sized pieces, about 2cm, and place in a large pan. Cover with cold water and bring to the boil. Cover and simmer for 10-12 minutes until tender, then drain well. Return the sweet potatoes to the pan and mash until smooth.
    2. Over a low heat, push the mash to one side, add the butter to the base of the pan and allow to melt. Pour the milk onto the butter and heat for 1-2 minutes, then beat into the mash to combine. Stir in the parsley, season and serve.

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    Cook's tips

    To make the mash in advance, cook as described then transfer to a heatproof bowl and cover with clingfilm. Cool, then chill until needed. About 15 minutes before serving, place the bowl over a pan of simmering water. Whisk in 50-100ml milk and stir for 5-10 minutes until hot.


    Average user rating

    5 stars