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Sweet potato, blue cheese and candied pepita mash
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your sides with a tasty sweet potato mash topped with blue cheese and candied pepitas.
Ingredients:
  • 2kg orange sweet potato, peeled, chopped
  • 1kg sebago potatoes, peeled, chopped
  • 1 garlic clove, quartered
  • 62.50 ml pepitas
  • 40.00 gm caster sugar
  • 36.40 gm extra virgin olive oil
  • 40.00 ml fresh sage leaves
  • 84.98 gm milk, warmed
  • 50g butter
  • 100g mild blue cheese
Instructions:
  • Preheat your oven to a toasty 200C/180C fan-forced, and elegantly line a baking tray with a sheet of baking paper.
  • In a large saucepan, combine potatoes and garlic, then cover them with water. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes until vegetables are tender.
  • Arrange pepitas in a single layer on the prepared tray. Sprinkle with sugar and bake for 15 to 20 minutes until sugar is melted and caramelized. Allow to cool before using.
  • In a small frying pan over medium-high heat, heat oil. Fry sage leaves in batches for 20 seconds or until crisp. Drain on paper towel and save the cooking oil.
  • Drain the potato mixture, then return it to the pan over low heat. Mash it until well combined. Add the milk, butter, and half of the cheese, then continue to mash until smooth and combined. Season to taste.
  • Roughly crumble pepita mixture. Transfer to a serving bowl. Drizzle with reserved oil. Sprinkle with remaining cheese, crispy sage, and pepitas. Serve.

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