Mexican sweet potato and spinach stew


Serve 10

1 kg Ardo Sweet potato puree
1 kg Ardo Leaf spinach
250 g Ardo Salsa Mexicana Mix
1 kg Potato puree
100 g butter or margarine
300 ml milk
200 g cheddar (optional)
salt and pepper




  1. Steam the spinach briefly into the steamer and allow to drain.
  2. Sauté the Mix Salsa Mexicana in half of the butter.
  3. Add the spinach and allow it to simmer for a while. Season with salt and pepper.
  4. Heat up the mashed potatoes together with the sweet potatoe puree. Finish off with the rest of the butter and milk.
  5. Add the spinach and mix in the cheddar (optional).
  6. Let it heat thoroughly.
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