We Dutchies love to have a good old ‘stamppot’ when it’s winter. Stamppot is a typical Dutch meal with mashed potatoes and vegetables. There are many kinds of stamppot, my favourite ones are with kale or carrots. I know many of my followers are Dutch, so here’s one you all need to try. It’s a bit different as the usual stamppot, which makes it more healthy.
I’ve used sweet potatoes instead of normal potatoes because sweet potatoes amazing for your health. They have a low GI, which means they slowly affect your blood sugar level and you’ll feel satisfied for a long time after eating them. Moreover, sweet potatoes are high in vitamins and minerals. In combination with kale, one of the most powerful greens, this mash is bursting of important nutrients. By adding a bit of pecans the recipe gets very sweet and the feta cheese adds a bit creaminess as well. Make a big batch from this mash, so you can eat two days from it.
(For two persons)
700 grams sweet potatoes
30 grams pecans
40 grams feta cheese
50 grams kale
1 tablespoon plant based milk (e.g. soy milk, almond milk)
A pinch of salt
Wash the sweet potatoes and cut them into small cubes. Put them a pan with kale and add enough water so the potatoes are covered in water. I used about 1 liter. Add a pinch of salt and cook them for about 15 minutes so the potatoes get soft. Drain the water with the lid on the pan. Mash it together with a masher and add some milk to make it more smooth. Keep a bit of feta cheese and pecans on the side for garnishing. Chop the pecans into smaller pieces and add them to the potato mash. Crumble the feta and swirl it through the mash. Divide it over two bowls and garnish with the leftover pecans and feta cheese.