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Vegetarian Stamppot Autumn Winter Comfort food Quick Sweet potato

Stamppot doesn't have to be boring. Sweet potato gives a creamy, slightly sweet base that pairs perfectly with the mild flavour of braised leek and the bright tang of goat cheese. Use a sturdy potato masher for a pleasantly coarse, rustic texture. This recipe is on the table within 35 minutes and is exactly the kind of meal you need on a weeknight.

x_ckl_recipe_markerSweet potato stamppot with leek and goat cheese An autumn stamppot with sweet potato, tender leek and tangy goat cheese. Comfort food at its best, quick to make and sure to please everyone. How to make sweet potato stamppot with leek and goat cheese? Main course Dutch 4 people 10 min 35 min

Peel the sweet potatoes and cut them into even pieces of about 3 cm. Put them in a large pot with plenty of cold water and a pinch of salt.
Bring the water to a boil and cook the sweet potatoes for about 15 minutes until tender. They're done when a fork easily pierces them.
Halve the leeks lengthwise, rinse the halves well under cold water and slice them into half rings about 1 cm thick.
Melt a knob of butter in a frying pan over medium heat. Add the leeks and braise them gently for 8 to 10 minutes until soft. Season with pepper, salt and a pinch of nutmeg.
Drain the sweet potatoes and let them steam in the pot for 1 minute. Add the butter and crème fraîche and roughly mash everything with the potato masher. Feel free to leave some texture.
Fold the braised leeks into the stamppot and stir gently so everything is evenly distributed. Taste and adjust seasoning with pepper and salt.
Divide the stamppot among deep plates. Crumble the soft goat cheese over it and drizzle with a little honey and some freshly chopped thyme. Serve immediately and enjoy.

Vegetarian Stamppot Autumn Winter Comfort food Quick Sweet potato 1 kg sweet potatoes 2 leeks 150 g soft goat cheese (log) 2 tbsp crème fraîche 40 g butter (plus extra for the leeks) 1 tsp liquid honey Fresh thyme, to taste Pinch of nutmeg Salt and freshly ground black pepper Large pot Frying pan Colander Potato masher Cutting board Chef's knife Potato Masher potato-masher Colander colander Cooking Pot cooking-pot Chef's knife chefs-knives Cookinglife Potato Masher Wooden Handle 37 cm Cookinglife ["Aardappelstamper"] Cookinglife Potato Masher Stainless Steel Handle Cookinglife Aardappelstamper KitchenAid Classic Potato Masher Empire Red 25.5 cm KitchenAid Aardappelstamper OXO Good Grips Potato masher stainless steel 26 cm Oxo Good Grips ["Aardappelstamper"] Carrot stamppot foodies-wortelstamppot Celeriac and potato stamppot with smoked sausage foodies-knolselderijstamppot-met-rookworst Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten

Recipe

Sweet potato stamppot with leek and goat cheese

An autumn stamppot with sweet potato, tender leek and tangy goat cheese. Comfort food at its best, quick to make and sure to please everyone.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large pot
Frying pan
Colander
Potato masher
Cutting board
Chef's knife

Ingredients

1 kg sweet potatoes
2 leeks
150 g soft goat cheese (log)
2 tbsp crème fraîche
40 g butter (plus extra for the leeks)
1 tsp liquid honey
Fresh thyme, to taste
Pinch of nutmeg
Salt and freshly ground black pepper

How to make sweet potato stamppot with leek and goat cheese?

Peel the sweet potatoes and cut them into even pieces of about 3 cm. Put them in a large pot with plenty of cold water and a pinch of salt.
Bring the water to a boil and cook the sweet potatoes for about 15 minutes until tender. They're done when a fork easily pierces them.
Halve the leeks lengthwise, rinse the halves well under cold water and slice them into half rings about 1 cm thick.
Melt a knob of butter in a frying pan over medium heat. Add the leeks and braise them gently for 8 to 10 minutes until soft. Season with pepper, salt and a pinch of nutmeg.
Drain the sweet potatoes and let them steam in the pot for 1 minute. Add the butter and crème fraîche and roughly mash everything with the potato masher. Feel free to leave some texture.
Fold the braised leeks into the stamppot and stir gently so everything is evenly distributed. Taste and adjust seasoning with pepper and salt.
Divide the stamppot among deep plates. Crumble the soft goat cheese over it and drizzle with a little honey and some freshly chopped thyme. Serve immediately and enjoy.

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The combination of sweet potato and goat cheese is one you'll want to make again right away. The honey adds that little sweet wink that brings all the flavours together. Want to make the dish a bit heartier? Add a handful of roasted walnuts as a topping. That adds extra bite and makes the whole even more delicious.

A good potato masher really makes the difference with dishes like this. Choose one with a long handle so you get a solid grip and mashing becomes easy. That way you stay in control of the texture of your stamppot, from super smooth to nicely coarse.

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Carrot stamppot

Carrot stamppot is comfort food at its best: hearty potatoes with sweet carrot, a knob of butter and a generous smoked sausage on top. Simple, honest and incredibly tasty.

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