butternut and sweet potato mash

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Sweet potato

  Cooked, boiled, without skin

  1 medium or 151g

• Chicken stock

  Soup, home-prepared

  1 tbsp or 15g

• Butter

  Salted

  2 ¹³⁄₁₆ tbsp or 40g

• Sage

  Spices, ground

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut the butternut and sweet potato into medium sized cubes approximately the same size, and add this to a pot of water to which you have added the vegetable stock. Boil until knife tender then drain thoroughly, allowing steam to evapourate. While the vegetables are cooking, melt the butter in a frying pan. As it starts bubbling, briefly fry the sage leaves until they just start frizzling up. This happens in a matter of minutes. Remove and set aside. Mash the drained vegetables with a potato masher or stick blender, add the butter, salt and Pepper to taste. Serve with the crispy sage leaves scattered on top and with an optional additional drizzle of melted butter.

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