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Luxury sweet potato mash with olive oil and sage crisps

Luxury sweet potato mash with olive oil and sage crisps

| NOV 21, 2016

Tasty as a side dish and delicious enough to be the star of the table!  This luxury sweet potato mash is a healthy twist on a traditional Thanksgiving favourite.  Made with heart healthy extra virgin olive oil and topped with fried sage crisps and pine nuts.  Delicious.

GF - Grain and gluten free
DF - Dairy free
RSF - Refined sugar free
V - Vegetarian and Vegan


  • 4 sweet potatoes
  • 2 tablespoons of extra virgin olive oil (or 25g of raw butter for a non dairy free option)
  • Salt and pepper
  • 15 sage leaves
  • 2 tablespoons of coconut or olive oil
  • 30g pine nuts 

Serves 3 - 4


Peel and chop the sweet potatoes into 2 - 3cm cubes.  Place in a pan of lightly salted water, bring to the boil, then cook for 10 - 12 minutes until soft. 

Drain the water.  For a silky smooth texture, blitz in a high speed food processor.  Alternatively, you can use a hand blender for a more rustic sweet potato mash.  Stir through the extra virgin olive oil.  Add a pinch of black pepper and salt to taste. 

For the sage crisps, add 2 tablespoons of coconut or olive oil to a pan.  On a medium heat, warm the oil until hot.  Add the fresh sage leaves and fry for 3 - 5 seconds either side until crispy.  Remove with tongs and place on a sheet of kitchen roll.  Fry the pine nuts for a few seconds or so in the same hot oil, they taste much better cooked.

Top the sweet potato mash with the sage crisps and pine nuts and serve immediately.

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