Recipe

Mashed Sweet Potatoes with Tomatoes

45 min

4 Persons

770 kcal/ 3230kJ per serving

11 g protein

37 g fat

91 g carbs

Ingredients

4 medium-sized American sweet potatoes (1200 g)
500 g cherry tomatoes
2 garlic gloves
2 tbsp balsam vinegar
2 tbsp olive oil
2 tsp thyme (fresh or dried)
8 tbsp flaked almonds
50 ml almond drink
4 tbsp coconut oil
2 tsp nutmeg
1 tsp cinnamon
Salt, pepper
1 stalk basil

Preparation

  1. Clean the cherry tomatoes. Peel garlic and push through a press. Mix vinegar, olive oil and thyme in a bowl.

 

  1. Put the tomatoes in an oven tin, add garlic and the oil / vinegar mixture and sprinkle almond flakes on top. Bake for 30 minutes in the preheated oven (electric stove: 170 °C/ circulating air: 150 °C).

 

  1. Peel the sweet potatoes, cut into large chunks and cook for 15 minutes until soft.

 

  1. Remove the tomatoes from the oven. Mash together the cooked sweet potatoes with almond drink and coconut oil. Season with nutmeg, cinnamon, salt and pepper.

 

  1. Clean the basil and pat dry. Place the sweet potato mash and the roasted tomatoes on a plate and garnish with fresh basil.