Loaded Sweet Potato Mash
with Greek style cheese, walnuts and mixed veg
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.
Total Time35 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
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.
