Sweet potato, thyme, maple syrup and pecan mash

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Preparation

600 g sweet potatoes
Peel the sweet potatoes, cut into 2 cm thick slices and put into the perforated cooking tray.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 16 Mins
1 tbsp olive oil
Take the steamed sweet potatoes out of the cooking space, put them to a frying pan and lightly brown in olive oil.
4 tbsp butter, liquid
1 tsp nutmeg, grated
5 sprigs of thyme
2 tbsp maple syrup
30 g pecan nuts
Salt
Pull the thyme leaves off the stalks and chop. Dry-roast the pecan nuts fat in a pan, then chop coarsely.
Transfer the browned sweet potatoes to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt to taste.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
5 sprigs of thyme
4 tbsp butter
600 g sweet potatoes
1 tbsp olive oil
Salt
2 tbsp maple syrup
30 g pecan nuts
1 tsp nutmeg

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