Loaded Sweet Potato Mash

Name: Loaded Sweet Potato Mash with Greek style cheese, walnuts and mixed veg
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 300 grams Sweet Potato; 200 grams Potatoes; 2 unit(s) Tomato; 1 unit(s) Onion; 40 grams Salad Leaves; 20 grams Walnuts; 100 grams Greek Style Cheese; ½ sachet(s) Italian Herbs; 1 sachet(s) Vegetable Stock; 1 sachet(s) Balsamic Vinegar; 1 sachet(s) Mustard; to taste Salt; to taste Pepper; to taste Oil; to taste Milk (Optional); to taste Water

with Greek style cheese, walnuts and mixed veg

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This vibrant veggie recipe is loosely based on a traditional Dutch stamppot. Though there isn't a perfect equivalent in English, the word stamppot roughly translates to hotchpotch—a fitting name for this busy yet delicious dish.

Tags:

Calorie Smart

•Egg Free

•Veggie

Allergens:

Walnuts

•Milk

•Celery

•Sulphites

•Barley

•Mustard

•Wheat

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Sweet Potato

200 grams

Potatoes

2 unit(s)

Tomato

1 unit(s)

Onion

40 grams

Salad Leaves

20 grams

Walnuts

(Contains: Walnuts May be present: Peanut, Sesame, Cereals containing gluten)

100 grams

Greek Style Cheese

(Contains: Milk)

½ sachet(s)

Italian Herbs

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

1 sachet(s)

Mustard

(Contains: Barley, Mustard, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Milk (Optional)

to taste

Water

Nutrition Values

Energy (kcal)483 kcal

Energy (kJ)2020 kJ

Fat20.28 g

of which saturates9.68 g

Carbohydrate59.22 g

of which sugars14.47 g

Dietary Fiber0 g

Protein15.97 g

Cholesterol0 mg

Salt2.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

•Potato Masher

•Colander

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of water.
Chop half the white potatoes (double for 4p) and all the sweet potatoes into 2cm chunks.
Add sweet potatoes, chopped potatoes and stock to boiling water and cook until fork tender, 15-20 mins.
Once cooked, drain and return to the pot off the heat. Add a knob of butter and some water or milk.
Mash until smooth, season to taste with salt and pepper and cover to keep warm.

Meanwhile, quarter the tomatoes.
On a lined baking tray, mix the tomato with balsamic vinegar.
Season with salt and pepper.
Bake in the oven for 10-15 mins.

Meanwhile, place a medium pan over high heat (no oil).
Once hot, toast the walnut pieces for 1-2 mins, shifting constantly, until golden brown.
Remove from pan and keep aside.

Halve, peel and slice the onion.
Return the (now empty) pan to medium-high heat with a drizzle of oil.
Once hot fry the onion until softened, 6-8 mins.
Season with salt and pepper.

Mix the onion, mustard, half the Italian herbs (double for 4p) and half the Greek style cheese into the pot with the mash.
Place over a medium heat, and warm until the cheese has melted.
Mix in the roast tomato and rocket.
Season to taste with salt and pepper.