Posh sweet potato mash

    35 min

    This smooth mash pairs beautifully with steak or roast beef for a dinner party. The hazelnuts add a lovely nutty flavour and the cider acts as the perfect balance for just a touch of sweetness. If you haven't got any hazelnuts, pecans or walnuts are a good substitute.

    4 people made this

    Serves: 8 

    • 900g sweet potatoes, peeled and cubed
    • 20g toasted, ground hazelnuts
    • 120ml double cream
    • 60g soured cream
    • 60ml or 4 tablespoons cider
    • salt and pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the sweet potatoes into a large pot and cover with salted water. Bring to the boil over high heat; reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
    2. Mash the potatoes until smooth, then stir in the ground hazelnuts, cream, soured cream and cider. Season to taste with salt and pepper.
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    Reviews in English (8)


    I didn't have any hazelnuts so instead I used pecans. The only modification I did was adding 1/2 cup of apple juice to take out some of the sour cream taste. Next time I might substitute the apple cider with the apple juice.  -  16 Aug 2008  (Review from Allrecipes US | Canada)


    I liked how creamy these potatoes became. However, I couldn't taste the nuts at all and only used 1/2 the cream and sourcream. You could probably get away with using lowfat on both those items and it wouldn't matter. The only problem is that they are very bland. I made them with the Beef Tenderloin/Port Shiitake reduction. The flavors went okay together, but the beef in that reduction was WAY TO SWEET!  -  25 Dec 2008  (Review from Allrecipes US | Canada)


    This does go very well with the Shitake / Port reduction tenderloin. The texture is very smooth, like a puree. The nutty / earthy hazelnut flavor is very nice.  -  01 Sep 2008  (Review from Allrecipes US | Canada)

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