Boiled Sweet Potatoes Recipe – With Broccoli
Ready in: 20 minutes
Yield: 4 servings
21.1 oz (600 g) sweet potatoes
17.6 oz (500 g) broccoli // 12.3 oz (350 g without the thick stalks)
3.4 fl. oz (100 ml) milk
1 oz (30 g) butter
freshly ground pepper
1. Thoroughly wash the potatoes. Peel them and cut into cubes. Be careful when cutting sweet potatoes, they are harder to cut than normal potatoes. Bring a medium sized pot of lightly salted water to a boil. Put the potatoes into the water and cook until tender, about 10-15 minutes. (You can boil the sweet potatoes as a whole, but it will take more time until they are tender, about 25-30 minutes, depending on size.) Drain the potatoes and return them back to the pot.
2. Use a potato masher to mash them into a puree. Add the butter and milk. Whisk until evenly blended. Season with salt, pepper and ground nutmeg to taste.
3. Cut the broccoli florets from the thick stalks, leaving 1-2 cm of stalk attached to the florets. Rinse them with cold water in a big colander. Bring another pot of salted water to a boil. Add the broccoli florets and cook until just tender, about 5-7 minutes. Drain and set aside to cool. Roughly chop the broccoli.
4. Mix the chopped broccoli with the mashed potatoes. Let the mixture simmer, stirring occasionally, for about 2 minutes. Serve warm and topped with goat cheese chunks to taste.
♥Personal note: You can put the potato mixture into a food processor, if you prefer your purée to be finely blended.
Energy: 225 kcal / 940 kJ
Fat: 7,4 g
Carbohydrates: 32,1 g
of which sugars: 9,3 g
Protein: 6,4 g
Fibre: 6,9 g