Rosemary, garlic & sweet potato mash
Roasting sweet potatoes before mashing makes all the difference to this versatile side, adding a luxurious richness. Serve with roast pork or chicken, sausages or simply scattered with feta.
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- 600g Evangeline Sweet Potatoes
- 3 clove/s garlic, unpeeled
- 3 stalks rosemary, leaves picked
- 1 tsp sea salt flakes
- ½ x 1 tbsp olive oil
Preheat the oven to 200ºC, gas mark 6. Put the sweet potatoes on a baking tray lined with baking parchment and roast the potatoes for about 1 hour until tender to the point of a knife. Add the garlic cloves to the tray for the final 15 minutes. Meanwhile, finely chop the rosemary leaves then crush in a pestle and mortar with the salt.
Once cool enough to handle, split the potatoes open and scoop out the flesh into a bowl. Squeeze the garlic out of its skins into the bowl and add the rosemary salt. Mash together with a wooden spoon until combined. Serve drizzled with the oil.
Typical values per serving when made using specific products in recipe