Roast turkey with streusled sweet potatoes

Celebrate Thanksgiving Day with Ed Baines' all-American feast of turkey served with dressed-up sweet potatoes
By Ed Baines
Roast turkey with streusled sweet potatoes
  • Rating:
  • Serves: 2
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 x 400 g leg of turkey
  • handfuls sage leaves, chopped
  • 50 g butter, softened
  • 2 cloves garlic
  • 4 tbsp olive oil
  • sprigs thyme

For the strusled sweet potato

  • 450 g sweet potatoes, peeled, cut into chunks
  • 225 g caster sugar
  • 100 ml milk
  • 75 g butter
  • 2 eggs
  • 1 tsp vanilla extract

For the topping

  • 115 g desiccated coconut
  • 115 g shelled pecans, chopped
  • 200 g brown sugar
  • 40 g plain flour
  • 75 g melted butter


1. Preheat the oven to 180C/gas 4.

2. To roast the leg of turkey, place the leg in a roasting tin and rub with the sage and butter. Add the thyme and garlic to the tin and drizzle with olive oil. Roast in the oven for 1½ hours, or until tender when pierced with a knife.

3. Cook the potatoes in a large pan of boiling, salted water for 15-20 minutes. Drain and mash.

4. Add the sugar, milk, butter, eggs and vanilla to the mashed sweet potatoes. Mix well and tip into a shallow baking tin.

5. For the topping; mix together the coconut, pecans, brown sugar, flour and melted butter. Sprinkle this mixture over the sweet potato mixture, and bake, alongside the turkey for about 30 minutes before serving.

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