Italian sweet potato mash — Meal
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Macros (per serving)

Fat

36%

(19 g)

Protein

7%

(9 g)

Carbs

57%

(67 g)

53 g Net,

14 g Fiber

473 Calories (per serving)

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Vegetable Dishes

Italian sweet potato mash

By Meal.com

You can also enjoy hotchpot in the summer, but with different flavors.

Ingredients

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Eggplant

1 piece

Onion

1 piece

Sweet potato

500 g

Tomato paste (can)

70 g

Dried rosemary

1 tsp

Dried thyme

1 tsp

Pine nuts

1 hand

Coconut oil

to bake

Salt

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

25 min

1

Cut the eggplant into ½ inch cubes and cut the onion into half rings.

2

Season the eggplant generously with salt and drain them in a sieve for about 10 minutes.

3

Peel the sweet potato and cut into large pieces. Cook until done.

4

Heat some coconut oil in a frying pan and add the onion together with the rosemary and thyme. Fry until the onion looks translucent.

5

Add the tomato puree and fry for 3 minutes.

6

Pat the eggplant dry and add to the pan. Fry in about 8 minutes.

7

Mash the sweet potato with a masher into a creamy puree. Stir the tomato-aubergine mixture into the sweet potato puree.

8

Roast the pine nuts in a dry frying pan and sprinkle over the mash.

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Details

Allergens

Nightshade, Seeds

Diet

Paleo, Vegetarian

Course

Dinner

Cooking equipment

Puree tamper

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