A perfect healthy dish for these autumn days: sweet potato mash. Dutchies love to mash potatoes and mix these with seasonal vegetables. Hutspot is a classic, next to Stamppot Zuurkool [translate: Mashed Potatoes & Sauerkraut]. Normally the sauerkraut is mixed with regular mashed potatoes, however I love sweet potatoes. Not only the taste goes fantastic with the sauerkraut but also the healthy benefits are high as sweet potatoes are extremely healthy. To add some kick, you can add as many chilies with this dish as you like.
*In the context of sustainability; buy your sweet potatoes at a local store. 🙂
Sweet Potato Mash, Sauerkraut & Arugula
- 8 Sweet Potatoes about a kilo
- 4 tbsp Olive Oil
- 3 tbsp Butter
- 2 tbsp Lemon Juice
- 500 gram Fresh Sauerkraut
- 85 gram Arugula
- Some Matured Goat Cheese
- 1 Jalapeno
- Toasted Sunflower Seeds optional
- Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
- Scrub the sweet potatoes clean. You don't have to peel them!
- Place a fine strainer on top of a bowl. Then add the sauerkraut to the fine strainer and leave it to drain.
- Pack all the sweet potatoes in aluminium foil. The best is to pack each potato individually. Before closing each package, you can add a bit of salt, pepper & olive oil.
- Bake the potatoes, depending on the sizes, for about 35-50 minutes.
- In the meanwhile, you can slice the jalapeno's and toast some sunflower seeds.
- Scoop the cooked potato flesh out of the potato and add it to a bowl. Once you have all the potato pulp, you can add the butter, lemon juice, salt & pepper. Use a fork to slightly mash and mix the potatoes.
- Add the drained sauerkraut to the sweet potato mash and mix carefully.
- Serve the mash with arugula, goat cheese, jalapeno & toasted sunflower seeds.