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Home Recipes High fibre

Baked sweet potato mash with crunchy pecan sourdough topping

bgdiet by bgdiet
January 5, 2019
in High fibre, Recipes
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Baked sweet potato mash with crunchy pecan sourdough topping
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Baked sweet potato mash with crunchy pecan sourdough topping

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings

Ingredients

  • 800g orange sweet potato, peeled, coarsely chopped
  • 1/3 cup sour cream
  • 50g butter
  • 100g sourdough bread, cut into 2cm pieces
  • 1/2 cup pecans, roughly chopped
  • 2 tablespoons maple syrup

Equipment

  • 7cm-deep, 16cm round (4-cup capacity) ovenproof dish

Method

  • 1
    Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 16cm round (4-cup capacity) ovenproof dish.
  • 2
    Cook sweet potato in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Drain. Return to pan. Add sour cream and 1/2 the butter. Mash until smooth. Season with salt and pepper.
  • 3
    Combine sourdough and pecans in a small bowl. Place maple syrup and remaining butter in a small heatproof jug. Microwave on HIGH (100%) for 20 seconds or until melted. Spoon mash into prepared dish. Sprinkle with sourdough mixture. Drizzle with maple syrup mixture.
  • 4
    Bake for 20 to 25 minutes or until bread is golden and crisp. Serve.

Source: taste.com.au

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