Low FODMAP sweet potato mash with spinach and goat cheese
One of the most traditional Dutch recipes is what we call “stamppot”. This is a dish made with mashed potatoes and a leafy green, such as kale or endive, stirred through the potatoes.
Stamppot is loved by many Dutchies and is often eaten in autumn and winter when the days get colder. I want to share a recipe for a slightly less traditional stamppot recipe: a low FODMAP sweet potato mash with spinach and goat cheese.
I have to admit that I am not a fan of stamppot or mashed potatoes in general. It is one of the few dishes that I really really dislike.
But after 5 years of blogging and many requests for a low FODMAP mashed potato recipe later, I thought it was time to share a stamppot recipe with you. Because the fact that I don’t like it, doesn’t mean my readers can’t enjoy it 😉
Low FODMAP sweet potato mash with spinach
I love the combination sweet potato, spinach and goat cheese. And as I wanted to make a stamppot that I would also enjoy, I decided to use these flavours in this recipe.
I made a low FODMAP sweet potato mash with spinach and goat cheese. Because sweet potato is only limited low FODMAP up to 75 gram per serving, I also added normal potatoes and parsnip to the mash.
Like this you get a yummy sweet potato mash where you can definitely taste the sweet potatoes, but you are still within a safe low FODMAP limit.
To give the dish some extra flavour and texture, I added sundried tomatoes, chopped walnuts and goat cheese. And wow that is a great combination! It gives the mashed sweet potatoes a lot of extra flavour.
In the Netherlands, stamppot is eaten as a main dish, but if you want you can also serve this sweet potato mash as a side dish.Print
A delicious low FODMAP sweet potato mash with spinach, goat cheese, parsnip and more. This sweet potato mash is gluten-free, low in lactose and vegetarian.
- 150 g sweet potato*
- 150 g potato
- 150 g parsnip
- 150 g fresh spinach
- 100 g goat cheese (I used a roll of goat cheese)
- A handful of walnuts, chopped
- 4 sundried tomatoes**
- 1 tbsp olive oil
- Peel the potatoes and the parsnip and cut into cubes.
- Bring a pan with water to boil, add a pinch of salt and boil the potatoes and the parsnip for about 25 minutes, until soft.
- Cut the sundried tomatoes and goat cheese into pieces and chop the walnuts.
- Drain the potatoes and parsnip and save a bit of the cooking water.
- Mash the potatoes and parsnip. Stir together and add a splash of cooking water and a tablespoon of olive oil.
- Stir the spinach, goat cheese, walnuts and sundried tomatoes into the sweet potato mash. Taste and season with salt and pepper.
- Divide the sweet potato mash over 2 plates and serve immediately.
*75 g sweet potato per serving is low FODMAP. Stick to the amounts listed in the recipe to stay within the low FODMAP serving size.
**3 sundried tomatoes per serving are low FODMAP. If you eat more, your serving will be high in fructose. Make sure you buy a jar of sundried tomatoes that doesn’t have garlic or other FODMAPs added.
In the Netherlands, we eat this dish as a main dish. This recipe is for 2 servings. You can also serve it as a side dish. Then it will be good for 4-6 servings.
- Cook Time: 35
- Category: Dinner
- Method: Boiling
- Cuisine: Dutch
Keywords: sweet potato mash, mashed sweet potatoes, mashed potatoes, stamppot
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