This recipe is GLUTEN FREE, DAIRY FREE and VEGAN. I always try and use organic foods, where possible, but the recipe will work just as well with non-organic produce.


This is a great way to add an easy twist to a whole host of classic dishes where you would normally serve potatoes. And, unlike our beloved mash, this version requires no added fat so it’s a little easier on the waistline.

If you don’t have a blender simply mash the sweet potatoes, carrots and cannellini beans with a masher, or ricer if you have one. Feel free to add more or less garlic and coriander to suit your tastes.


SERVES 4 – 246 calories per serving


  • 500g sweet potato
  • 200g carrots
  • 380g tin of cannellini beans
  • 3 cloves of garlic
  • 2 teaspoons of ground coriander
  • Salt and pepper


  1. Peel the carrots and chop into 2 cm slices before placing in a pan of boiling water. Peel and chop the sweet potatoes and add to the water. Boil for 15-20 minutes or until tender, drain and set to one side.
  2. Meanwhile, rinse and drain the cannellini beans and pop into a food blender along with the 3 cloves of peeled garlic, coriander and salt and pepper. Add the sweet potatoes and carrots and blitz until you have a smooth, puree like consistency.
  3. Your sweet potato and carrot mash is now ready to be served with your favourite meal. No more boring mash and no added fat!

Wendy x


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s