Kasha Patate Sucree or Kasha Pilaf with Sweet Potato Puree and a
Elevate your comfort food game with Kasha Patate Sucree, a fusion of hearty kasha pilaf and velvety sweet potato puree. This recipe combines nutty buckwheat groats toasted to perfection with a creamy sweet potato mash infused with warm spices like cinnamon and nutmeg. Simmered in a flavorful vegetable broth, the kasha is light yet satisfying, while the sweet potato puree adds a touch of richness and natural sweetness. Topped with fresh parsley and optional crunchy walnuts or pecans, this dish is perfect as a comforting side or a light, nutritious vegetarian main course. Ready in under an hour, it’s a wholesome, flavor-packed addition to your dinner table that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup Buckwheat groats (kasha)
- 2 cups Water
- 1 cup Vegetable broth
- 3 medium Sweet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Milk or cream
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Peel the sweet potatoes and cut them into medium chunks. Place them in a pot of cold salted water and bring to a boil. Cook until tender, approximately 20 minutes.
While the sweet potatoes cook, toast the buckwheat groats in a dry skillet over medium heat until fragrant and lightly golden, about 5 minutes. Set aside.
Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the toasted buckwheat groats to the pan with the onion and garlic. Pour in 2 cups of water and 1 cup of vegetable broth. Add 1 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to combine and bring to a boil.
Reduce the heat to low, cover, and simmer until the kasha absorbs all the liquid, about 15 minutes. Remove from heat and fluff with a fork. Cover and keep warm.
Once the sweet potatoes are tender, drain and return them to the pot. Mash with 3 tablespoons of unsalted butter and 0.25 cup of milk or cream. Add the ground cinnamon, ground nutmeg, and 0.5 teaspoon of salt. Adjust the milk or cream for your desired consistency.
To assemble, spoon the creamy sweet potato puree onto plates and top with the kasha pilaf. Garnish with fresh parsley and, if desired, a sprinkle of chopped walnuts or pecans for texture.
Serve warm as a comforting side dish or a light vegetarian main course.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 31.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 378 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
