About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
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.
Mash the potatoes until smooth, then stir in the ground hazelnuts, cream, soured cream and cider. Season to taste with salt and pepper.