Sweet potato, thyme, maple and pecan nut mash

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Sweet potatoes

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

Preparation

1 tbsp olive oil
4 tbsp butter, liquid
1 tsp nutmeg, freshly grated
5 sprigs of thyme, leaves stripped off the stalks, chopped
2 tbsp maple syrup
30 g pecan nuts, roasted, coarsely chopped
Salt
Add the steamed sweet potatoes to a frying pan and lightly brown in olive oil.
Transfer the browned sweet potatoes to a bowl. Mash with a potato masher and mix in the other ingredients.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
5 sprigs of thyme
4 tbsp butter
30 g pecan nuts
1 tsp nutmeg
2 tbsp maple syrup
600 g sweet potatoes
Salt
1 tbsp olive oil

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