Rosemary, garlic & sweet potato mash
Waitrose and Partners

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. 

Gluten freeVeganVegetarianHealthyLow fat
  • Serves3
  • CourseSide
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Ingredients

  • 600g Evangeline Sweet Potatoes
  • 3 clove/s garlic, unpeeled
  • 3 stalks rosemary, leaves picked
  • 1 tsp sea salt flakes
  • 1/2 x 1 tbsp olive oil

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

884kJ/ 209kcals

Fat

3.2g

Saturated Fat

0.6g

Carbohydrates

41g

Sugars

11g

Fibre

4.4g

Protein

2.6g

Salt

1.8g