Sweet potato, diced
Sour cream
Salted butter
Garlic, chopped
Salt and pepper
Cherry tomatoes
Brussels sprouts
Red bell pepper, cut into strips
Zucchini, sliced
White pearl onions
Snap peas
Kale, coarsely chopped
In a large pot, cook the sweet potato cubes in boiling water until they are soft. Drain.
Using a masher, puree the sweet potatoes. Then, add the sour cream, butter, garlic, salt, and pepper. Set aside.
Cook the vegetables a few minutes in a lightly oiled cast-iron pan.
Spread the sweet potato puree in a large serving plate and add the grilled vegetables on top. Serve.
