Stamppot de patate douce au poireau et au chèvre

Ingrédients

• 1 kg sweet potatoes
• 2 leeks
• 150 g soft goat cheese (log)
• 2 tbsp crème fraîche
• 40 g butter (plus extra for the leeks)
• 1 tsp liquid honey
• Fresh thyme, to taste
• Pinch of nutmeg
• Salt and freshly ground black pepper

Préparation

1. 1

   Peel the sweet potatoes and cut them into even pieces of about 3 cm. Put them in a large pot with plenty of cold water and a pinch of salt.Bring the water to a boil and cook the sweet potatoes for about 15 minutes until tender. They're done when a fork easily pierces them.Halve the leeks lengthwise, rinse the halves well under cold water and slice them into half rings about 1 cm thick.Melt a knob of butter in a frying pan over medium heat. Add the leeks and braise them gently for 8 to 10 minutes until soft. Season with pepper, salt and a pinch of nutmeg.Drain the sweet potatoes and let them steam in the pot for 1 minute. Add the butter and crème fraîche and roughly mash everything with the potato masher. Feel free to leave some texture.Fold the braised leeks into the stamppot and stir gently so everything is evenly distributed. Taste and adjust seasoning with pepper and salt.Divide the stamppot among deep plates. Crumble the soft goat cheese over it and drizzle with a little honey and some freshly chopped thyme. Serve immediately and enjoy.