Whipped Sweet Potatoes with Roasted Brussel Sprouts

Whipped Sweet Potatoes with Roasted Brussel Sprouts

We make these whipped sweet potatoes way more than we probably should, and honestly we have zero regrets about it. There's something about that silky, creamy sweet potato base topped with crispy, caramelised Brussels sprouts that just works on every level. The hazelnuts add this gorgeous nutty crunch and the whole thing feels fancy enough for a dinner party but easy enough for a Tuesday night. It's got those warm Mediterranean vibes and it looks absolutely stunning on the table. Seriously, make this tonight and thank us later.

Cook: 60 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment paper
  • High-speed blender
  • Food processor
  • Mixing bowl

Ingredients

  • 1kg sweet potato
  • 1 tbsp olive oil
  • salt and pepper
  • 500g Brussels sprouts
  • 30g hazelnuts
  • 1 lemon
  • 1 clove of garlic
  • 1 tbsp Dijon mustard
  • 4 tbsp extra virgin olive oil
  • salt and pepper to taste

Method

1

Prepare the sweet potato

  • With a fork, prick the potatoes all over
  • Rub the sweet potatoes with olive oil and salt and transfer to a baking tray line with parchment paper
  • Roast in the oven for 35-45 minutes until tender all the way through. The time will vary depending on the size of your potatoes Remove from the oven until cool enough to handle
2

Whilst the sweet potatoes roast

  • Lay the hazelnuts on a tray and roast in the oven for about 8 minutes, remove from the oven and once cool enough to handle, rub off the skins
  • Roughly chop the hazelnuts
3

For the sprouts

  • Leave half of the sprouts whole and transfer to the baking tray and rub with olive oil and salt and roast in the oven for 15-20 minutes until cooked through
  • Whilst they roast finely shred the other half
  • For the sprout dressing, squeeze the lemon to get 1 tbsp of juice. Add it to a high speed blender with the garlic, mustard, 2 tbsp good quality olive oil and a pinch of salt. Whiz for a moment to emulsify
  • Transfer the shredded sprouts to a bowl with the roasted sprouts, chopped hazelnuts (saving some for garnish)
  • Pour the dressing over the sprouts, mix well and season to perfection
4

Whip the sweet potato and serve 

  • Peel the skin from the sweet potato flesh. If it doesn’t come away easily, cut the sweet potato in half and scoop the flesh away from the skin. Whip the mixture in a food processor until (or by hand with a fork), until smooth and velvety
  • Transfer to a serving plate and top with the sprouts, reserved hazelnuts and serve

Tips & Variations

  • Get them golden: Don't crowd your Brussels sprouts on the tray or they'll steam instead of roast. Spread them out cut-side down and give them the space to get properly caramelised and crispy.
  • Toast those hazelnuts: It only takes a few minutes but toasting the hazelnuts makes such a big difference to the flavour. Keep an eye on them though, they go from golden to burnt faster than you'd think.
  • Make it richer: We love stirring a spoonful of tahini into the whipped sweet potato for a nutty depth that takes the whole thing up a notch. Trust us on this one.

Why This Works

The trick is roasting the sweet potatoes whole first, then scooping and whipping them. You get a much smoother, fluffier result than boiling ever gives you, and the flavour is deeper and more caramelised. Getting the Brussels sprouts properly golden in the oven is the other key thing, don't rush that step because the crispy outer leaves are where all the magic happens.