Golden, creamy and quietly comforting, this sweet potato and cannellini bean mash is the kind of side dish that steals the show. It’s simple, nourishing and wonderfully versatile, bringing together the natural sweetness of sweet potato with the silky, protein-rich goodness of beans.
Whether you’re serving it alongside a hearty main or enjoying it as a light meal on its own, this mash is all about ease and flavour. Best of all, it comes together quickly with just a handful of ingredients, making it perfect for busy weeknights or slow, mindful cooking alike.
This recipe makes approximately 3 cups and serves 4 as a side dish.
Prep: 10 mins Cooking: 10-15 mins
Ingredients
1 large sweet potato (500-600g), peeled & chopped into chunks
250g cooked cannellini beans (or 400g can cannellini beans, drained)
1 small clove garlic, crushed
2 tbsp olive oil or 40g butter
¼ cup (60ml) milk, dairy free milk or stock
Optional garnishes:
A drizzle of extra virgin olive oil
A sprinkle of dukkah
Grated lemon zest
Method
- Steam, boil or microwave the sweet potato until very soft & tender.
- Process (or mash) with the cannellini beans, garlic, olive oil or butter and milk or stock until smooth. Season to taste with sea salt.
- Garnish with oil, dukkah or lemon zest if you fancy!
Note: you can make this in advance and keep in the fridge for 2-3 days. Just heat in the microwave or in a small pan. Add a little extra liquid (stock, milk or water if required).