Sweet Potato Stampot
This Stampot makes a nice variation on the traditional version when you are feeling a bit more fancy, yet do not have much time to cook. Serve it with some sort of proteïn and you have a delicious meal!
Equipment
- potato masher optional, a fork would also work
Ingredients
- 600 grams sweet potatoes
- 75 grams sun dried tomatoes
- 50 grams vegan feta
- 50 grams walnuts
- 1 tbsp capers optional
- a handful of rucola or baby spinach
Instructions
- If you are not using a water cooker, start by bringing a litre of salted water to a boil
- Peel the sweet potato and cut it into large cubes
- Boil the potato in salted water until you can easily prick it with a fork. This takes about 10 minutes.
- Meanwhile, cut the sundried tomatoes into small pieces.and roughly chop up the capers and walnuts
- Once your potatoes are soft, drain them and mash them to create a puree
- Add the sundried tomatoes and capers to the puree. Add salt and black pepper to taste. Mind you not to make it too salty, as the feta will add some saltiness as well.
- Plating time! Place half of the mashed potatoes on a plate and top it off with rucola, crumbled feta cheese and walnuts. Bon appetit!