Jazzed up with bacon, sage and walnuts, these maple mashed sweet potatoes have the perfect balance of sweet and savoury flavours.
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Preheat oven to 180°C. Line a baking tray with baking paper. Place walnuts and bacon on lined tray and drizzle with half the maple syrup. Bake, turning occasionally, for 8-10 mins or until the walnuts are toasted and the bacon is caramelised. Coarsely chop.
Meanwhile, cook the sweet potato in a large saucepan of boiling water for 15 mins or until tender. Drain well. Return to the pan. Use a potato masher or fork to mash until smooth.
Melt the butter in a small frying pan over medium heat. Cook sage leaves, in batches, for 1-2 mins or until crisp. Transfer the sage leaves to a plate.
Add butter to the sweet potato and stir to combine. Transfer to a bowl. Drizzle with remaining maple syrup and sprinkle with walnut, bacon and sage.
COOK. STORE. SAVE.
Wrap leftover sage leaves in paper towel and place in a sealable bag in the fridge. The leaves can be used to make pesto or herbed butter, or sprinkle over roast veg.
Use it up
Coarsely chop leftover walnuts and sprinkle over salads.