Sweet potato mash with red pepper gravy and Meatballs

Sweet potato mash with red pepper gravy and Meatballs
Preparation time: 40 minutes
For 4 servings

2 boxes of Meatballs

For the gravy:
1 red chilli pepper
1 clove of garlic
1 shallot
1 tspn of mild paprika powder
1 tblspn of tomato puree
300 ml of vegetable stock
salt and pepper to taste

For the mash:
1 ½ kilo of sweet potatoes
2 sticks of cellery
150 grams of peas
4 spring onions
2 tblspns of sun-dried tomatoes
2 tspns of ground cumin
2 tspns of aniseed
2 tspns 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.