Sweet Potato Mash, Sauerkraut & Arugula
Servings 4 servings
Equipment
- Oven
Ingredients
- 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
Instructions
Preparations
- 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.
Cooking
- 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.
Mashing
- 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.
Serving
- Serve the mash with arugula, goat cheese, jalapeno & toasted sunflower seeds.