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🍽️ Creamy Sweet Potato Mash with Roasted Nuts on Leek

970 kcal · 30 min · 4 servings

Ingredients

• 1 kg sweet potatoes
• 500 g potatoes
• 100 g macadamia nuts
• 200 g herb butter (ready-made product, or homemade)
• 1 kg leek
• 4 star anise
• 400 ml veal stock (from the jar)
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat your oven to 200 degrees Celsius.
2. 2. Wash the sweet potatoes and the potatoes thoroughly.
3. 3. Place the whole tubers on a baking tray.
4. 4. Bake them in the hot oven for 45 to 50 minutes.
5. 5. Meanwhile, roughly chop the nuts.
6. 6. Toast the nuts in a pan without oil.
7. 7. Clean the leek and wash it.
8. 8. Cut the white and light green parts of the leek into thin rings.
9. 9. Put the leek, the star anise, and the veal stock into a pot.
10. 10. Simmer the mixture over medium heat for 10 minutes without a lid.
11. 11. Wait until the leek is soft and two-thirds of the liquid has evaporated.
12. 12. Slice the herb butter.
13. 13. Stir one-quarter of the herb butter into the leek mixture.
14. 14. Season the vegetables with salt and pepper.
15. 15. Take the baked potatoes and sweet potatoes out of the oven.
16. 16. Halve the tubers.
17. 17. Scoop out the inside with a spoon.
18. 18. Put the flesh into a bowl.
19. 19. Knead the rest of the herb butter into the potato mash with a fork.
20. 20. Make sure the mash does not become too smooth.
21. 21. Serve the mash together with the leek vegetables.

Nutrition per serving

• kcal: 970
• Protein: 22 g · Fett/Fat: 58 g · Carbs: 89 g