Mashed Sweet Potato with Chestnut Purée
“The chestnut puree really comes into its own here, I’ve used it instead of cream and butter to make a very creamy but entirely vegan puree! But it is mash for everyone, great as a side for anything from sausages to salmon, as a topping for a cottage pie or with bacon and eggs on top! You can season it traditionally with salt and pepper, but if you fancy something different, it is lovely seasoned with curry, chilli, cinnamon or my favourite Mauritius Masale. The sweet potatoes can be replaced by the same peeled weight of butternut squash, pumpkin or parsnips. If you want a very smooth, mousse-like puree, blend the cooked sweet potatoes and chestnut puree together in a food processor.”
By Alex McKay
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 200g pouch of Merchant Gourmet Chestnut Puree
- 800g sweet potatoes (720g peeled weight)
- Salt and freshly ground black pepper
Prep ahead The puree will keep in the fridge for 2 days and can be frozen
1. Bring a large pot of salted water to the boil. Put a colander in your sink
2. Peel the sweet potatoes. Chop them into 3cm chunks
3. Simmer the sweet potato chunks for 15 minutes until tender
4. Drain the sweet potatoes thoroughly in the colander, shake off as much excess water as possible. Return them to the empty pot, add the chestnut puree, mash together with a masher as much or as little as you like. Season to taste
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