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Ingredients

2kg orange sweet potato, peeled, chopped
1kg sebago potatoes, peeled, chopped
1 garlic clove, quartered
1/4 cup pepitas
2 tablespoons caster sugar
2 tablespoons extra virgin olive oil
2 tablespoons fresh sage leaves
1/3 cup milk, warmed
50g butter
100g mild blue cheese

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
Step 2 Place potatoes and garlic in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium-low. Boil for 20 minutes or until vegetables are tender.
Step 3 Meanwhile, place pepitas, in a single layer, on prepared tray. Sprinkle with sugar. Bake for 15 to 20 minutes or until sugar is melted and caramelised. Set aside to cool.
Step 4 Heat oil in a small frying pan over medium-high heat. Cook sage leaves, in batches, for 20 seconds or until crisp. Drain on paper towel. Reserve cooking oil.
Step 5 Drain potato mixture. Return to pan over low heat. Mash until well combined. Add milk, butter and ½ the cheese. Mash until smooth and combined. Season.
Step 6 Break up pepita mixture into small pieces. Spoon mash into a serving bowl. Drizzle with reserved cooking oil. Top with remaining cheese, crispy sage and pepitas. Serve.

Sweet potato, blue cheese and candied pepita mash

How to make Sweet potato, blue cheese and candied pepita mash

Ingredients

Method