Whipped Sweet Potatoes with Roasted Brussel Sprouts

1:00 h

We've taken everyones favourite autumnal potato and whipped it to perfection to create a silky smooth texture. Topped with roasted brussel sprouts and crispy onions for that extra crunch! Super quick to whip up (see what we did there) and packed full of flavour this is a great weekend sharer.

Start cooking ➞




For the sweet potato

<item-todo-done>1kg sweet potato<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper<item-todo-done>

For the brussel sprouts

<item-todo-done>500g Brussels sprouts<item-todo-done><item-todo-done>30g hazelnuts<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>4 tbsp extra virgin olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

Before you start

Oven preheated to 200*C fan setting | Baking tray line with parchment paper | High speed blender | Food processor

Prepare the sweet potato

  • With a fork, prick the potatoes all over
  • Rub the sweet potatoes with olive oil and salt and transfer to a baking tray line with parchment paper
  • Roast in the oven for 35-45 minutes until tender all the way through. The time will vary depending on the size of your potatoes Remove from the oven until cool enough to handle

Whilst the sweet potatoes roast

  • Lay the hazelnuts on a tray and roast in the oven for about 8 minutes, remove from the oven and once cool enough to handle, rub off the skins
  • Roughly chop the hazelnuts

For the sprouts

  • Leave half of the sprouts whole and transfer to the baking tray and rub with olive oil and salt and roast in the oven for 15-20 minutes until cooked through
  • Whilst they roast finely shred the other half
  • For the sprout dressing, squeeze the lemon to get 1 tbsp of juice. Add it to a high speed blender with the garlic, mustard, 2 tbsp good quality olive oil and a pinch of salt. Whiz for a moment to emulsify
  • Transfer the shredded sprouts to a bowl with the roasted sprouts, chopped hazelnuts (saving some for garnish)
  • Pour the dressing over the sprouts, mix well and season to perfection

Whip the sweet potato and serve

  • Peel the skin from the sweet potato flesh. If it doesn’t come away easily, cut the sweet potato in half and scoop the flesh away from the skin. Whip the mixture in a food processor until (or by hand with a fork), until smooth and velvety
  • Transfer to a serving plate and top with the sprouts, reserved hazelnuts and serve
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