Sweet potato mash with roasted garlic and cream
Easier-to-swallow option below ↓There are only six ingredients here and the oven handles the cleverest one. A whole head of garlic roasts in foil until the cloves turn soft and mild, then gets squeezed straight into a pot of cooked sweet potato112 kcal along with butter102 kcal and warm cream. Ten minutes of mashing later, the result tastes far more involved than it is.
Roasting transforms the garlic: the raw bite cooks out and what is left is sweet and almost buttery, which suits the natural sugars in the sweet potato. Mash by hand for a rustic bowl, or blend it glossy and smooth enough to ribbon off the spoon.
Why it works
Four tablespoons of butter and half a cup of cream bring each serving to around 510 calories, and the soft texture means there is no fight to get through it. It sits as happily beside a weeknight chicken thigh209 kcal as it does on a holiday table.
Sweet potato mash with roasted garlic and cream
Ingredients
- 1kg sweet potatoes110 kcal, peeled and cut into chunks
- 1 whole head of garlic
- 4 tbsp butter
- 1/2 cup heavy cream or whole milk149 kcal, warmed
- Salt, a little black pepper or nutmeg
- Olive oil119 kcal for the garlic
Method
- Heat the oven to 200°C (180°C fan). Cut the top off the garlic head, drizzle with oil, wrap in foil and roast 25–30 minutes until soft.
- Meanwhile, boil or steam the sweet potato until very soft. Drain well.
- Squeeze the roasted garlic cloves out of their skins into the sweet potato.
- Mash or blend with the butter and warm cream until creamy and smooth. Season well.
A final drizzle of browned butter or a spoon of maple syrup52 kcal turns it into something people ask for seconds of.
Make it your own
- Roast the sweet potatoes in their skins for even more flavour before scooping.
- Leftovers make an excellent base for a soft soup. just loosen with stock and blend.
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