Sweet Potato Mash With Parsley Oil

Sweet Potato Mash With Parsley Oil



Prep Time

5 mins

Cook Time

25 mins

  • 1kg sweet potato, peeled, roughly chopped into large chunks
  • 2 tbs butter, chopped
  • 1/3 cup thickened cream or milk, warmed
  • 1/3 cup finely grated parmesan

Parsley Oil

  • 2 tbs finely chopped flat leaf parsley

  • 1/4 cup extra virgin olive oil


Put the sweet potato in a large saucepan, cover with cold water and good pinch salt. Bring to the boil over high heat. Boil, uncovered, for 20 minutes or until the sweet potato is tender all the way through, when tested with a skewer. Drain well.


Return the sweet potato to the hot saucepan. Shake the pan over low heat for 1-2 minutes to remove any remaining moisture. Remove pan from the heat.


Roughly mash the sweet potato. Add the butter and cream or milk and stir until smooth. Stir through the parmesan and serve drizzled with parsley oil if desired.

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