Sweet potato mash
with Graved-Style SEA SALAD
Nothing goes better with our Graved-Style SEA SALAD than piping-hot sweet potato mash paired with creamy yoghurt!
|1 jar||Graved-Style SEA SALAD|
|3 tbsp||vegan soy yoghurt|
|7.5 g||fresh dill, finely chopped|
|7.5 g||fresh chives, finely chopped|
Prep time 25 mins/Total time 45 mins
Peel the sweet potato, dice into small cubes and boil in lightly seasoned water until soft for around 12 minutes. Drain off the water, mash with the herbs (leave some aside for garnish) and olive oil. Season to taste.
Slice the cucumber into fine rounds and mix with the OCEANFRUIT Graved-Style Sea Salad. Then, season the soy yoghurt with salt and pepper.
Spread the sweet potato mash onto a plate, spoon the soy yoghurt on top and finally the seaweed/cucumber mix. Garnish everything with the rest of the
chives and dill, and enjoy!