I'll get to the recipe in a minute but the sun made a brief appearance in Cornwall yesterday (we wont talk about the weather today though)! So, wanting to get out and about but avoid the packed local beaches at Widemouth and Bude, we decided to visit one of our favourite places - Penhallam Manor. Just a mile down the road from us, this little known treasure is the site of a medieval 13th century manor house and is now under the guardianship of English Heritage.
All that remains of the house are the low grass covered ruins and moat, which the kids love running around in. Another bonus is the woodland that surrounds the site - which will soon be full of wild mushrooms to forage. After I'd tired them out at Penhallam we headed home to Chicken Kievs and this Sweet Potato Mash as per our weekly meal plan. I much prefer sweet potato mash over normal mash. Roasting it with garlic before whizzing it up in the processor gives it a lovely flavour and when I'm not serving it to the kids I add some chilli flakes too - which makes it even better.
ROASTED SWEET POTATO AND GARLIC MASH
| Serves: 6 | Prep Time: 15 Minutes | Cook Time: 40 Minutes | Total Time: 55 Minutes |
- 3 Sweet Potato, peeled and cut into chunks
- 1 head of garlic cut in half
- 1 TSP Smoked Paprika
- Salt and Pepper
- Step 1: Place the sweet potato and garlic in a roasting pan and sprinkle over the smoked paprika and a little oil. Bake in a preheated oven (200c) for about 35 minutes until the sweet potato is soft.
- Step 2: Leave to cool slightly then squeeze the roasted garlic out of their skins. Whizz the garlic and sweet potato up in a processor (or just mash it the old fashioned way). It will keep quite happily for a few days in the fridge if you wanted to make it ahead of time.