This sweet potato mash works with any dish you would usually have potatoes with.
And instead of serving a side of starchy carbohydrates, you’re getting a healthy serving of slow-release, complex carbohydrate instead.
1 pre-baked sweet potato from batch-cooking sweet potatoes
2 or 3 spring onions, chopped or 1 small leek, finely chopped
Handful of fresh parsley, chopped
Make The Magic
- Cut the sweet potato almost in half, so you can access the golden flesh inside
- Use a spoon to scoop out the flesh and transfer to a warmed bowl
- Add the chopped spring onion and parsley to the potato, mix thoroughly and season with sea salt and pepper if required.
- Transfer the potato skin to your plate and fill with the mashed potato mix.
Tip: You can make this side dish at a later date if you keep a potato skin in one piece when you are preparing all your freshly baked potatoes. Simply re-heat the skin in a moderate oven for 5 mins, and re-heat 2-3tablespoons of the reserved mashed flesh before adding the spring onion and parsley