How to make Sweet Potato and Rosemary Mash -
A great substitute for the popular mashed potatoes – mashed sweet potatoes cooked with fresh rosemary, topped with cheese and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweet potatoes (शक्करकंद), Rosemary (रोज़मेरी)
Cuisine : British
Course : Main Course Vegetarian
For more recipes related to Sweet Potato and Rosemary Mash checkout Khatti Meethi Shakkarkand Mangodi, Shakkarkand aur Palak ki Sabzi, Mashed sweet Potatoes Thai Style-Cook Smart. You can also find more Main Course Vegetarian recipes like Bhuni Baingan Khichdi _ SK Khazana Khumbh Hara Dhania Pistewali Gobhi Gajar Methi ki Sabzi
Sweet Potato and Rosemary Mash Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sweet Potato and Rosemary Mash Recipe
Sweet potatoes peeled, cut into cubes and soaked in 2 cups water 3-4
Rosemary 6-8 fresh + for garnishing
Oil 1 tablespoon
Butter 2 tablespoons
Garlic chopped 1 tablespoon
Fresh cream 3-4 tablespoon
Salt to taste
Red chilli flakes ½ teaspoon
Fresh parsley chopped 1 tablespoon
Lemon juice of ½ lemon
Bread crumbs ¼ cup
Parmesan cheese powder ¼ cup
Method
Step 1
Put sweet potato cubes in a non-stick pan along with the water they were soaked in, cover and cook till all the water dries up. Add a little more water and a little salt and cook, mashing the sweet potatoes, till the water is absorbed. Mash the sweet potatoes.
Step 2
Preheat the oven to 180° C.
Step 3
Heat oil and 1 tablespoon butter in another non-stick pan. Add garlic and sauté till golden. Add mashed sweet potatoes and mix well.
Step 4
Reduce heat, add cream, salt and torn rosemary sprigs and mix well. Add chilli flakes, parsley and lemon juice, mix and cook on high heat for a minute.
Step 5
Remove the pan from heat, add remaining butter and mix well. Transfer the sweet potato mixture into a glass baking dish and tap the dish gently so that the mixture levels out.
Step 6
Sprinkle some parmesan cheese powder on top.
Step 7
Put the remaining parmesan cheese powder and bread crumbs in a bowl and mix well.
Step 8
Top the sweet potato mixture with this mixture. Place the dish in the preheated oven and bake for 10-12 minutes.
Step 9
Serve hot garnished with rosemary sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
