Gluten-Free Potatoe & Sweet Potatoe Smash
This recipe
is for one person so you will have to adjust the amount of ingredients for each
extra person you will be cooking this for. Occasionally I do cook this for my
Hubby but with different toppings on it.
This recipe
for Potatoe and Sweet Potatoe Smash can be changed by not using the sweet
potatoes or not adding the potatoes and you can also add cauliflower to it
remember after cooking the cauliflower to squeeze out all the juice before
adding it to the potatoe smash. Because of my intolerance to fructose I tend
not to place too many vegetables in the base to leave room for the topping I
place on of the smash.
Also if you
can have onion and garlic and herbs and spices you can add these to the smash
and make it even tastier.
Preheat your oven at 180.
Ingredients you will need:
-
3
medium potatoes
-
1
medium sweet potatoe
-
Olive
oil
-
Ground black pepper
-
Baking
paper
-
Round
pizza tray or any oven tray. (I just preferring my pizza tray because it has
small holes in the bottom of it and I find that they just help to cook the
smash on the bottom crisper.
For my topping on this
recipe that I am sharing I have used to following ingredients:
- 5 medium mushrooms
- A hand full of baby spinach
- 4 pieces of short bacon. (Sometimes I have chicken instead of the bacon)
- Olive oil
- Ground black pepper
- Sometimes I add zucchini and diced tomatoes that have been
deseeded (If you’re fructose intolerant) to this mix. If you are not fructose
intolerant you may like to add onion and garlic to your mix.
- Fry pan.
Cook your potatoes and sweet potatoe together in a jug and cover and put into the microwave and cook for 6 minutes all up. I cook them for 2 minutes and then stir them. Then put them back into the microwave for another 2 minutes and stir them and repeat the process until they are cooked. This may vary depending on what type of microwave you might have. If you don’t like to use a microwave then cook them as you would normally.
Once the potatoes and sweet potatoes are cooked then you mash them, I leave some lumps in it but if you prefer it fully mashed then go right ahead.
Sometimes I have cut the potatoes and sweet potatoes into cubes and cooked them in
the oven to roast them and then mashed them after they have cooked. This adds
another type of flavor to you potatoe smash.
Know you
will need to prepare your oven tray by placing some aluminum foil on the tray
first, this helps the oil to not go through to you oven tray. Then on top of
the foil place some baking paper. Then pour some olive oil on the tray and
shake some ground black pepper on the baking paper, then spread the olive oil
evenly around the tray.
Now scrap
out the entire mixer onto your prepared tray. You will need to mold and press the
mixture with your hands shaping the mixer into a round and flat shape like a
pizza base. (Approximately 1cm or ½ an inch thick) This helps it to stay
together when you come to taking it of the tray and placing it on your plate.
Next you will pour a small amount of olive oil on the top of the mixture and with your hand, smooth the olive oil all over the top and sides of the base and then sprinkle some more ground black pepper over the top.
Some of the
other things I use this base for is as a pizza base and an even an upside down Sheppard’s
pie.
Below I have
fried up some mince and then added some parmesan cheese on top. You could even
some add Gluten-Free gravy on top.
I do hope
you enjoy this recipe as much as I do. If you have any question please ask away
in the comments below.
I really do
hope you have a wonderful day.
Comments
Post a Comment