Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Potatoes and sweet potatoes are the ultimate Pesach combination. This recipe uses minimal ingredients and involves little time or effort, but with the use of a metal food ring you can achieve very impressive results. Sautéing the sweet potatoes after cooking them briefly in water makes them wonderfully crispy. For variety, you can add some cubed zucchini as well.
6 potatoes
2 tablespoons oil, plus additional for sautéing
2 small onions, finely diced
1/2 teaspoon salt
a little chopped parsley or Gefen Frozen Parsley
2 medium sweet potatoes, peeled, cut into 1/4-inch cubes
3 tablespoons Gefen Olive Oil
2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon coarsely ground Gefen Black Pepper
1/4 teaspoon salt
3 tablespoons chopped parsley or 9 cubes Gefen Frozen Parsley
Add potatoes to a large pot of lightly salted water. Bring to a boil and boil until soft. Peel potatoes and mash until smooth.
Heat oil in a sauté pan over medium heat. Add onion and sauté until soft. Add onion, two tablespoons oil, salt, and parsley to potatoes and mix well.
Add sweet potatoes to a large pot of lightly salted water. Bring to a boil and boil until just slightly softened. Drain.
Heat olive oil in a sauté pan and sauté sweet potatoes. Add garlic, black pepper, and salt, and sauté about one minute. Add parsley, sauté another two minutes, and remove from heat.
Place a round or square two-inch food ring on a plate and fill halfway with mashed potatoes. Top mashed potatoes with sweet potatoes cubes and press down gently. Carefully remove the food ring. Garnish with leafy greens and serve.
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