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Peel the sweet potatoes and floury potatoes. Cut these into chunks and add to a large pan. Fill the pan with water and salt and bring to a boil.
Boil the potatoes for about 20 minutes, the exact cooking time depends on the size of the potato chunks.
In the meantime, remove the core from the chicory and chop the chicory coarsely. Peel and finely chop the onion.
Heat a knob of butter in a large skillet. Sauté the onion for a few minutes. Then fry the chicory for a few more minutes.
Season the chicory with salt and pepper and sprinkle with 3 tablespoons of sugar. Caramelise the chicory for a few more minutes on high heat.
Drain the potatoes and mash them roughly with a potato masher. Stir the caramelized chicory into the potatoes and season again with salt and pepper.
It's not necessary to make the mash smoother with milk or more butter, but you can do this to taste if you want to. Serve with arugula, enjoy!