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Dinner recipe · from the recipe book

Roasted Sweet Potato Carrot Mash with Parmesan

Oven-roasted sweet potatoes and carrots mashed until silky and lightly chunky, with nutty Parmesan, a little caramelized sweetness and a whisper of thyme.

Roasted Sweet Potato Carrot Mash with Parmesan

Ingredients

  • 4½ medium600 gSweet potatoespeeled and cut into 1-inch chunks
  • 4 medium250 gCarrotspeeled and cut into 1/2-inch coins
  • 1 tbsp14 gOlive oil
  • 4 cloves12 gGarlicwhole cloves, peeled
  • 1 tsp1 gDried thyme
  • ⅓ cup (80 ml)80 gMilk, 2%warmed
  • 1 tbsp15 gUnsalted butter
  • ⅓ cup grated35 gGrated Parmesan
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp chopped6 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
  2. Peel and chunk the sweet potato, peel and slice the carrot, and peel the garlic cloves.
  3. On the baking sheet, toss the sweet potato, carrot and garlic with the olive oil, the thyme and half of the salt; spread in one layer.
  4. Roast for 30 to 35 minutes, stirring once halfway, until the vegetables are very tender and browned at the edges.
  5. While the vegetables roast, warm the milk in a small pot over low heat until steaming, then turn off the heat.
  6. Scrape the roasted sweet potato, carrot and garlic into a large bowl, add the butter and mash with a potato masher.
  7. Stir in the warm milk a little at a time until creamy, then fold in all but 1 tablespoon of the Parmesan, the black pepper and the remaining half of the salt.
  8. Spoon the mash into a serving bowl and top with the reserved Parmesan and the parsley.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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