Sweet potato and harissa mash

35 min 4-6 servings
  • 1kg sweet potato, peeled a cut into large chunks (roughly what size) 2cm
  • 50g Lurpak® Slightly Salted butter
  • c. 2 tbsp harissa paste
  • ½ tsp ground cumin
  • Zest of 1 lime
  • Salt and pepper
  • Small handful of fresh parsley, roughly chopped
  • Small handful fresh coriander, roughly chopped
Sweet potato and harissa mash


  1. Bring a large pan of salted water to the boil and add the sweet potato. Cook on a medium heat for 20-30 mins or until the sweet potato is cooked all the way through.
  2. Drain the sweet potato in a colander and set aside, with a tea towel covering, for 5 mins.
  3. Transfer the sweet potato back into the pan and mash.
  4. Add the Lurpak® Slightly Salted Butter, harissa paste, cumin and lime zest and stir though until the Lurpak® has melted
  5. Season with salt and pepper, then toss in the herbs. Serve immediately


  • You can cook this recipe ahead of time (up to and including stage 4). When you’re ready to serve, reheat the mash then add the herbs at the end to ensure they remain fresh vibrant in colour
  • A good indication that the sweet potato is cooked is that it will rise to the surface of the water
  • Don’t cut the chunks of sweet potato too small, or overcook it, as this can create watery mash. The use of a tea towel over a colander to steam the sweet potato when draining will also remove some of the water before mashing
  • Every harissa paste is different in flavour and spice, therefore add to your desired taste
  • This recipe would also work well with half celeriac and half white potatoes

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