Dutch cuisine always puzzles me, recipes seem fairly simple and ingredients seem to be a recurrent cast of characters, potato, protein and some veggies.
I wanted to twist a bit the general idea of stamppot (which means stamped pot, aka mashed potatoes).
I complimented with my homemade frikandel (dutch sausage). Served it with wild sautéed mushrooms (seasoned with salt and pepper), preserved red onions and a drizzle of store-bought Chinese spicy oil.
The Frikandel recipe is one of the related posts to this recipe, if you feel like trying it out.
This recipe yields 4 portions.
5 big sweet potatoes (peeled and chopped)
1 teaspoon of cinnamon
1 teaspoon of nutmeg powder
1 teaspoon of cumin powder
1 teaspoon of salt
pepper to taste
2 tablespoons of melted butter
1/2 cup of coconut milk
1. Bring water to a boil in a pot, add the sweet potato until soft. Drain and with a potato masher, mashed the potatoes in the same pot (which will be still warm).
2. Add the spices, butter and coconut milk. Mix well and serve warm.
1. Chopped kale, spinach or even sauerkraut can be added to the mash.
2. This stamppot is also delicious with roasted chicken and a green salad.