Sweet potato mashed

Peel and cut the sweet potatoes into evenly sized chunks, then simmer in salted water for about 12–15 minutes, until a knife slips in easily. Drain very well before mashing; add warm milk and butter gradually so the mash stays thick rather than watery.

Yes. Cool it promptly, cover and refrigerate for up to three days. Reheat in a saucepan over a low heat, stirring often and adding a splash of milk if needed, until steaming hot throughout.

Yes. Cool it, pack it in airtight portions and freeze for up to three months. Defrost overnight in the fridge, then reheat gently in a pan, stirring well because the texture can turn a little watery.

It works well alongside roast chicken, sausages or grilled fish, and its sweetness balances savoury stews and spiced lentils. You can also use it as the topping for a cottage pie or shepherd’s pie.

Yes: use it as a direct topping for cottage pie or as a side in place of mashed potato. Sweet potato mash has 127 kcal per 100 g, compared with 113 kcal in mashed potatoes; the added butter or milk can change the total.

Not necessarily. Purée is usually blended until very smooth and may contain little or no added fat, while mash is often crushed with butter or milk; the listed sweet potato purée has 79.8 kcal per 100 g, compared with 127 kcal in sweet potato mash.