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Luxury sweet potato mash with olive oil and sage crisps

sweet potato recipes, food photography, Paleo recipes, low carb mash, sweet potato recipes, Modern Food Stories, Paleo Crust

Tasty as a side dish, delicious enough to be the star of the table! This luxury sweet potato mash is a healthy twist on a traditional Christmas favourite. Made with heart healthy extra virgin olive oil and topped with fried sage crisps and pine nuts it’s a nutritious, low carb alternative to mash.

Give your dinner table some luxury and your guest a happy belly this Christmas.

Serves 3 – 4


  • 4 sweet potatoes
  • 2 tablespoons of extra virgin olive oil (or 25g of raw butter for a non dairy free option)
  • Salt and pepper
  • 15 sage leaves
  • 2 tablespoons of coconut or olive oil
  • 30g pine nuts


Peel and chop the sweet potatoes into 2 – 3cm cubes. Place in a pan of lightly salted water, bring to the boil, then cook for 10 – 12 minutes until soft.

Drain the water. For a silky smooth texture, blitz in a high speed food processor like a Vitamix. Alternatively, you can use a hand blender for a more rustic sweet potato mash. Stir through the extra virgin olive oil. Add a pinch of black pepper and salt to taste.

For the sage crisps, add 2 tablespoons of coconut or olive oil to a pan. On a medium heat, warm the oil until hot. Add the fresh sage leaves and fry for a 3 – 5 seconds either side until crispy. Remove with tongues and place on a sheet of kitchen roll.

Top the sweet potato mash with sage crisps, pine nuts and serve immediately.

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