for 4 people

Sweet potatoes

1 kg	sweet potato, peeled, cut into approx. 3 cm pieces
	salted water, boiling

Sweet potato mash

1 dl	milk
40 g	butter
½ tsp	salt
a little	pepper

Lentils and vegetables

300 g	carrots, peeled, diced
300 g	celeriac, peeled, diced
200 g	brown lentils
1 tin	cherry tomato (approx. 400 g)
1	onion, finely chopped
1	garlic clove, squeezed
3 sprig	thyme, leaves torn off
1 tbsp	tomato puree
3 dl	water
2 tbsp	soy sauce
¾ tsp	salt
a little	pepper
2 tbsp	grated Parmesan

How it's done

Sweet potatoes

Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.

Sweet potato mash

Gradually add the milk and butter to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy, season.

Lentils and vegetables

In a bowl, mix the carrots with all the other ingredients up to and including the pepper, transfer to the prepared dish. Top with the sweet potato mash. Sprinkle with cheese.

Bake

Approx. 40 mins. in the centre of an oven preheated to 220 °C.

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