Creamy sweet potato with cheese and paprika crisp
Total time40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Side dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Sweet potato peeled 750 g
- Spring Onion 150 g
- Garlic 6 g
- Butter 30 g cooking and 30 g finishing 60 g
- Sheep’s cheese 60 g stew and 40 g crisps 100 g
- Mascarpone 50 g
- Chicken stock 350 ml
- Sweet paprika 2 g
- Black pepper 0.4 g
- Parsley 3 g
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Method
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Chop the spring onion and garlic and soften in 30 g butter for 6 minutes. Cut the sweet potato into 5 mm cubes and add. Pour in half the stock and cook for 7 minutes, stirring.
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Add the remaining stock and cook for another 5–8 minutes until the sweet potato is tender. Remove from the heat and stir in the mascarpone, 60 g sheep’s cheese, remaining butter and pepper.
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Mix the remaining 40 g cheese with paprika. Make four thin circles in a non-stick pan, cook for 2 minutes per side and cool. Serve the sweet potato with one crisp per person and parsley.
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