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Savoury Root Veg Sweet Potato Mash 



 FC Sweet Potato WEB VERSION

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Featuring FlavourCrisp® Crispy Sweet Potato Fries

5 cupsFlavourCrisp Sweet Potato Fries, prepped
3 cupsturnip, peeled & chopped
3 cupsrutabagas, peeled & chopped
3 cupsparsnips, peeled & chopped
3 cupscarrots, peeled & chopped
4 clovesgarlic, minced
3 tspthyme, finely chopped
1 tsprosemary, finely chopped
½ cupbutter
1 cup35% cream
¼ cupextra virgin olive oil
1 tspsalt
1 tspfresh ground pepper
½ cuppecorino cheese, finely grated





  1. Slowly place 4 cups of FlavourCrisp Sweet Potato Fries into a food processor and allow them to become like a bread-crumb consistency. Set aside and hold.
  2. Place turnip, rutabagas, parsnips, carrots and garlic into a stock pot with water and on to the stove top over medium-high heat. Bring to a boil and cook for about 20 mins or until they are very tender.
  3. Drain and place into a large mixing bowl.
  4. Add crumbled sweet potato, butter, cream, olive oil, thyme, rosemary, salt and pepper.
  5. Mix well and then transfer to a large casserole dish.
  6. Bake in the oven at 350⁰F for 15-20 minutes.

 Sweet Potato Frite Croutons

  1. Preheat oven to 450°F. Spread remaining FlavourCrisp Sweet Potato Fries in a single layer on a non-stick baking sheet. Place in oven and cook for 8 minutes.
  2. Turn over and cook another 8 minutes.
  3. Place fries together in bundles of two and three (depending on length/size).
  4. Top each bundle with pecorino cheese and bake for another 3 minutes.
  5. Place broiler on high and cook until cheese melts and bakes into a crust.
  6. Remove and place bundles on top of the mash as a garnish.

Serves – 5 to 6