Summer hotpot of sweet potato


1 kg sweet potatoes, peeled and cut into pieces
4/6 bunches of turnip greens, washed and coarsely chopped
100 ml milk
50 grams butter or olive oil
4 eggs
100 grams Parmesan cheese, grated

A delicious summer hotpot of sweet potato, turnip greens, free range egg with Parmesan cheese


  • 1
    Boil the sweet potatoes in a pan with water, make sure that the sweet potatoes are just covered. Add some salt to the cooking water and boil the sweet potatoes for 15- 20 minutes until cooked.
  • 2
    Once the sweet potatoes are cooked, drain then and briefly cook them dry in the pan.
  • 3
    Meanwhile boil the eggs for 5 minutes in another pan and peel them immediately.
  • 4
    Heat the milk and the butter in a saucepan.
  • 5
    Mash the sweet potatoes and add the warm milk and butter to make a nice puree. Season with salt and pepper. Add the coarsely chopped turnip greens to the puree and stir in half the Parmesan cheese.
  • 6
    Cut the boiled eggs into quarters and place them on top of the puree or mix them into the puree.
  • 7
    Sprinkle the rest of the Parmesan cheese over the top.
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