Sweet potato stew

Another sweet potato dish; I can't get enough of it!

This italian style stew with mozzarella, sundried tomatoes and rocket is really delicous.

Gluten free
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  • 2P40 grams of fried bacon
  • 2P80 grams of mozzarella (also fat blocks)
  • 2.5C122 grams of sweet potatoes
  • 0.5C59 grams of onion
  • 1C25 grams of sundried tomatoes
  • a bit of rocket
  • 2F80 grams of mozzarella (also protein blocks)
  • 1F2 grams of olive oil
  • 1F2 grams of crushed walnuts
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How to cook

  • Cut the potatoes in pieces and cook them in water until they're soft.
  • In the mean time: dice the onions and bake in olive oil, garlic and salt & pepper until they're transparent.
  • Drain the potatoes and mash them with a (hand) blender.
  • Cut the mozzarella and the sundried tomatoes into small pieces.
  • In the potato mash: mix the onions, the fried bacon pieces, the mozzarella, the sundried tomatoes and some salt, pepper and thyme.
  • Mix also the rocket and the walnut pieces into one big delicious mash.
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  • Make a big pan and lots of blocks; it's easy to save in your fridge and eat later in the week.
  • I wouldn't advice to make smaller portions, unless you don't mind a small(er) plate of food.
  • You could play with the proportions; maybe a bit more bacon and less mozzarella to save a bit of fat for extra walnuts.