Smashed sweet potatoes with chard-fennel-veggies

LUNCH - 4 SERVINGS - 45 MIN - EASY

We made this recipe for a GRIM-team-lunch. The combination of the sweet potatoes and the fresh veggies is a great combination. You like it vegan? No problem - just skip the parmesan. 

Ingredients for the potatoes

  • 4 sweet potatoes

  • Parmesan cheese 

  • Fresh thyme and rosemary

  • Olive oil

  • Salt & pepper

    Ingredients for the veggie-mix

    • 1 fennel

    • 1 chard

    • 1 onion 

    • 1 garlic clove 

    • Salt & pepper 

    • Olive oil 

      A pan of sautéed swiss chard

      How to do it

      1. Boil the sweet potatoes for about 30 until they are soft. 

      2. In the meantime: Prepare the veggie-mix. Cut the onion and the garlic into small pieces. Cut the chard and fennel into pieces.

      3. Mix 4 tbsp of olive oil, the fresh herbs & some salt & pepper. Preheat the oven (grill function). 

      4. When the potatoes are done, cut them in half and mash them with a fork. Pour a tablespoon of herb oil over each potato and rub Parmesan cheese over it (depends on how cheesy you want it). 

      5. Put the potatoes into the preheated oven for about 5 - 10 minutes.

      6. Use the time while the potatoes are in the oven to fry your veggies. Heat some olive oil in a pan. Steam the onion with the garlic. Add the fennel and chard and fry the vegetables for another 3-5 minutes. Season with salt & pepper.

      7. Enjoy! :) 

        A pan of stuffed sweet potatoes

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