Roasted sweet potatoes with chopped early greens and finely grated Västerbottensost


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A classic side dish that has been given a green summer touch with lemon zest that gives a fresh acidity.


Approx. 4 people

150 g Västerbottensost*, finely grated
4 small sweet potatoes
1 bunch green asparagus
10 cl chopped pistachio nuts
1 chopped red chilli
1 washed and finely diced lemon
50 ml olive oil
Rapeseed oil
Sea salt flakes and pepper


Prepare the sweet potatoes in the same way as Hasselback Potatoes, by placing them on a spoon and cutting in thin slices that do not go all the way through. Brush with olive oil and sprinkle with sea salt flakes. Cook for about 25 minutes at 200 °C or until the potatoes are soft. Add 100 g Västerbottensost on the top when there is 10 minutes remaining. Brush rapeseed oil over the asparagus and season with salt and pepper. Roast next to the sweet potatoes for about 10 minutes.

Cut the asparagus into small pieces and mix with lemon, chilli and the chopped pistachio nuts as well as olive oil and 50 g Västerbottensost. Spoon the chopped greens over the sweet potatoes to serve.

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