Baked Carrot and Sweet Potato Mash

• sweet potato↗800 g

  peeled and diced into 2.5 cm cubes

• carrot↗500 g

  cut to the same size as the sweet potato

• heavy cream (30%+)6 tbsp
• ground nutmeg↗
• a pinch of cinnamon
• a large handful of fresh breadcrumbs
• olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   Place the prepared sweet potatoes and carrots in a large pot, cover with cold water, bring to a boil, cover with a lid and simmer for 15 minutes until the vegetables are very soft. Drain the water, leave the pot for a few minutes to let the steam escape. Return the vegetables to the pot, add the cream, a pinch of ground nutmeg, a pinch of cinnamon, salt and black pepper, and mash to a smooth creamy puree.

2. 2

   Transfer the puree to a heat‑proof gratin dish, spread it evenly, sprinkle with fresh breadcrumbs and drizzle with olive oil. Bake in a pre‑heated oven at 220 °C (200 °C with convection/gas 7) for 35 minutes until the top is golden brown and the puree is heated through.