Sweet potato mash recipe with red pepper gravy and Meatballs

Sweet potato mash recipe with red pepper gravy and Meatballs


4 servings


  • 1 red chilli pepper
  • 1 clove of garlic
  • 1 shallot
  • 1 tablespoon of mild paprika powder
  • 1 tablespoon of tomato puree
  • 300 ml of vegetable stock
  • salt and pepper to taste

For the mash:

  • ½ kilo of sweet potatoes
  • 2 sticks of cellery
  • 150 grams of peas
  • 4 sprig onions
  • 2 tablespoons of sun-dried tomatoes
  • 2 tablespoons of ground cumin
  • 2 tablespoons of aniseed
  • 2 tablespoons of ground ginger
  • olive oil
  • salt and pepper to taste


  • Preheat the oven to 180 degrees C.

  • Peel the sweet potatoes, cut into similarly sized pieces. Divide the potato cubes over an oven dish. Sprinkle with the spices and salt and pepper.

  • Spoon through with two tablespoons of olive oil. Roast for about 25 minutes until tender.

  • Remove the seeds from the chilli pepper and dice.

  • Finely chop the shallots and mince the garlic.

  • Fry the shallots, the chilli pepper and the garlic in 1 tablespoon of olive oil. Add the paprika powder.

  • Stir in the tomato puree and leave to cook for about 5 minutes.

  • Add the vegetable stock and bring up to the boil. Add the Meatballs to this gravy and warm through.

  • Blanch the peas for 2 to 4 minutes.

  • Chop the cellery into small cubes.

  • Chop the sun-dried tomatoes and the spring onions.

  • Mash the sweet potatoes and stir through the cellery, the peas and the sun-dried tomatoes. Add salt and pepper to taste.

  • Serve the mash and meatballs with a nice spoon of gravy.

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