Peel and roughly chop 3 large sweet potatoes. Cook in simmering water till tender. Drain, return to the pot with 1 tbs plant-based butter, some grated nutmeg, salt and pepper. Mash till smooth and spoon into an oven-proof baking dish.

Melt 1 tbs plant-based butter in a pan and add 1 cup fresh breadcrumbs (I like to use Japanese panko) stir till the butter has been absorbed. Add 2 tsp finely chopped parsley and stir. 

Top the sweet potatoes with the breadcrumb mixture and bake in a preheated oven at 200c for 20-30 minutes till golden.

Serves four as a side dish.