Gordon Ramsay’s sweet potato mash is a light, savoury crush of chicken stock, caramelized shallots, garlic and fresh herbs, ready in 20 minutes. The potatoes cook in stock instead of water, so the flavour builds from the very first minute.
The recipe comes from his F Word series, linked to Ultimate Fit Food. Ramsay caramelizes the shallots before adding the potatoes because they bring natural sweetness without any sugar. At around 145 calories a serving, this is one of his lightest sides.
The key here is crushing rather than mashing smooth. Sweet potatoes turn gluey when overworked, so Ramsay keeps the texture rough with a fork. That chunky finish also means each bite has its own balance of potato, shallot and herb.
Gordon Ramsay’s Sweet Potato Mash
Course: Side DishCuisine: BritishDifficulty: Easy4
5
minutes15
minutes145
kcal20
minutesA light, savoury crushed sweet potato side from Gordon Ramsay’s F Word series, linked to Ultimate Fit Food. Cooked in chicken stock for extra depth, then crushed with caramelized shallots, garlic, fresh coriander and sage. Naturally dairy-free at only 145 kcal per serving.
Ingredients
500g (1 lb 2 oz) sweet potatoes, about 2 large
500ml (2 cups) chicken stock
1 tbsp olive oil
2 banana shallots, finely sliced
2 garlic cloves, crushed
Sea salt
Freshly ground black pepper
Small bunch of fresh coriander, chopped
4-5 sage leaves, finely sliced
Directions
- Prepare the sweet potatoes: Peel and chop into even 2cm chunks so they cook at the same rate.
- Cook in stock: Place in a pan, cover with chicken stock and bring to the boil. Reduce heat and simmer for 7-8 minutes until just tender but not falling apart.
- Drain: Drain well in a colander. Save the stock for soups or gravy because it picks up colour and flavour from the potatoes.
- Caramelize the shallots: Heat olive oil in a hot pan. Add the sliced shallots and crushed garlic, season lightly and cook for 3-4 minutes until golden and sweet.
- Crush the potatoes: Add the drained sweet potatoes to the shallot pan. Crush with a fork, keeping some chunky texture rather than mashing completely smooth.
- Finish and serve: Stir through the chopped coriander and sage. Season to taste and serve immediately.
FAQs
Why does Gordon Ramsay cook sweet potatoes in chicken stock?
Water drains away and takes flavour with it. Chicken stock infuses the potatoes while they simmer, so by the time you drain them they already taste properly seasoned. In the F Word video, he brings them to the boil in stock and cooks for just 7-8 minutes until tender.
The Fit Food cookbook version of this dish uses salted water instead, so either approach works. Stock gives a noticeably richer result that balances the natural sweetness though. Save the drained liquid for soups or gravy because it picks up a gorgeous colour from the potatoes.
Why does Ramsay crush sweet potatoes instead of mashing them smooth?
Sweet potatoes have more moisture and different starch to regular potatoes. Overwork them with a masher or processor and they turn into a gluey, starchy paste. Ramsay’s pomme purée technique from Sunday Lunch uses a ricer and gentle folding for exactly this reason.
In the F Word video, he crushes with a fork in the hot shallot pan rather than transferring to a bowl. This keeps some chunky texture and stops you going back and forth with a masher. If you want it slightly smoother, pass it through a ricer quickly, but never use a food processor.
What does Gordon Ramsay serve with sweet potato mash?
In Ultimate Fit Food, he pairs this with spiced pork chops marinated in chilli, paprika, star anise and coriander seeds. The warmth from the mash balances the spice heat. It also works alongside roast leg of lamb or pulled pork where you want sweetness next to rich meat.
For a lighter plate, serve it with grilled chicken or pan-fried fish. The mash is naturally dairy-free, so it pairs well with richer dishes, or swap it for Ramsay’s oven chips when you want something crispy instead.
Is sweet potato mash healthier than regular mashed potato?
At 145 calories per serving, this is about half the calories of Ramsay’s pomme purée from Sunday Lunch. That version runs closer to 350 per portion because of all the butter and double cream. This sweet potato version uses olive oil and stock instead, so there is no dairy in it at all.
Sweet potatoes also have more fibre and vitamin A than regular potatoes. This recipe comes from Fit Food, which Ramsay designed around his marathon training. If you want another light Ramsay side, his cauliflower purée follows a similar approach with even fewer carbs.
Can you make this sweet potato mash ahead?
You can, but it is better freshly crushed. Sweet potatoes lose their texture faster than regular potatoes when reheated, so the crush goes a bit flat and dense. If you need to prep ahead, make the shallot base and cook the potatoes separately, then combine and crush just before serving.
Reheat gently in a pan with a splash of stock over a low heat. Always add the coriander and sage fresh after reheating because herbs go brown and lose their punch when heated twice. The shallot and garlic base keeps its flavour well though.
