Boiled Sweet Potatoes Recipe – With Broccoli

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
ground nutmeg

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.

Per serving:

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


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