sweetpotato puree with thyme – North Carolina Sweet Potatoes

sweetpotato puree with thyme

4 servings

Ingredients for 4 servings:
1 kg sweetpotatoes from North Carolina
1 bunch of thyme
1 tsp olive oil
50 ml vegetable broth (instant)
75 ml milk
25 g butter
Freshly grated nutmeg

1. Wash and peel sweetpotatoes and chop them coarsely. Boil them in salted water for 15-20 minutes until soft.

2. In the meantime, wash the thyme, shake dry and pluck the leaves from the stems. Heat olive oil in a small pan and roast half of the thyme in it. Heat the vegetable stock, the milk and the butter.

3. Drain the sweetpotatoes and mash them with a potato masher. Add the milk mixture and season with salt, pepper and nutmeg. Add fried and fresh thyme to the puree.

Preparation time: approx. 35 minutes

Nutritional values per person:
349 kcal / 1460 kJ
4,8 g
8,63 g
61,2 g