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
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.