In these cold winter days in Nairobi, a hearty and healthy dish like our mashed sweet potatoes with mustard leaf lettuce, rocket, and lemon leaves will keep your soul warm and the flu bugs away
Ingredients:
4 large ForestFoods sweet potatoes, peeled and cubed
1 bunch of ForestFoods mustard leaf lettuce, washed and chopped
1 bunch of ForestFoods rocket, washed and chopped
6-8 ForestFoods lemon leaves, washed
3 tablespoons Brown's butter
1/2 cup Brown's milk or cream (adjust to desired creaminess)
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
Instructions:
Cook the Sweet Potatoes:
Place the cubed sweet potatoes in a large pot and cover with water.
Bring to a boil and cook until the sweet potatoes are tender, about 15-20 minutes.
Drain the sweet potatoes and return them to the pot.
Prepare the Lemon Leaves:
While the sweet potatoes are cooking, finely chop the lemon leaves.
Heat 1 tablespoon of olive oil in a small skillet over medium heat.
Add the minced garlic and chopped lemon leaves, and sauté for about 2-3 minutes until fragrant. Remove from heat.
Mash the Sweet Potatoes:
Add the butter and milk or cream to the sweet potatoes.
Mash until smooth and creamy. Adjust the milk or cream to achieve the desired consistency.
Stir in the sautéed garlic and lemon leaves. Season with salt and pepper to taste.
Prepare the Greens:
In a separate skillet, sauté the chopped mustard leaf lettuce and rocket over medium heat for about 2-3 minutes, just until wilted.
Combine and Serve:
Gently fold the wilted mustard leaf lettuce and rocket into the mashed sweet potatoes.
Serve the mashed sweet potatoes alongside a perfectly cooked steak or grilled portobello mushroom
Enjoy your meal with this delicious and unique mashed sweet potato dish!
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