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Sweet Potato Hodge Podge
A comforting, hearty dish packed with fresh summer vegetables from the garden. Boiled and with added cream, it's even better the day after you make it!
Course: Dinner
Cuisine: Nova Scotia
Servings: 4 -5 servings
Author: Cristina
  • 1 large sweet potato , peeled and chopped into bite-sized pieces
  • Water to cover the potatoes (~3 cups)
  • salt and pepper to taste
  • 2 Tbsp butter , halved.
  • 170 g (6 oz.) mixed green and yellow beans, ends snapped
  • 85 g (3 oz.) peas
  • 2 large carrots , sliced into rounds
  • 1 cup milk
  • 1/2 cup heavy cream
  1. Dump your sweet potato pieces into a large pot on the stove, and cover with water. Add the salt and pepper, and 1 Tbsp of the butter.
  2. Bring to a boil, and simmer about 10 minutes, or until just the outside of the sweet potato is soft.
  3. Add the rest of the vegetables, bring to a boil and simmer for another 10 minutes, or until the sweet potato is completely soft and easily speared with a fork. If the other vegetables are still a little crunchy, that's okay!
  4. Drain the water and add the milk, cream, and last tablespoon of butter.
  5. Put back on the stove, bring to a boil, and then set to simmer for 5 more minutes.
Recipe Notes

Excellent as leftovers - gives the flavours even more time to mingle.