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Loaded Sweet Potato Mash

Loaded Sweet Potato Mash

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:Under 650 calories•Egg Free•Chef's Choice•Veggie
Allergens:Walnuts•Milk•Celery•Sulphites•Barley•Mustard•Wheat
Total Time35 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

300 g

Sweet Potato

200 g

Potatoes

2 piece

Tomato

1 piece

Onion

40 g

Rocket

20 g

Walnuts

(ContainsWalnutsMay be presentPeanut, Sesame, Cereals containing gluten)

100 g

Greek Style Cheese

(ContainsMilk)

½ sachet

Italian Herbs

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 sachet

Mustard

(ContainsBarley, 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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • 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.
2
  • 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.
3
  • 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.
4
  • 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.
5
  • 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.
6
  • Divide the mash between plates.
  • Garnish with the remaining cheese.
  • Finish with a sprinkling of walnut pieces.