Roasted sweet potatoes with three toppings

Name: roasted sweet potatoes with three toppings
Total time: 20 min
Yield: 4
Ingredients: 8 little sweet potato; 2 tablespoon olive oil; 1 tablespoon oil for topping 1; 1 shallot for topping 1; 200 gram minced lamb for topping 1; 200 gram minced beef for topping 1; 1 tablespoon ras el hanout for topping 1; 1 tablespoon cinnamon powder for topping 1; 2 tablespoon parsley for topping 1; 4 clove garlic for topping 2; 2 tablespoon olive oil for topping 2; 0.5 lemon for topping 2; 0.5 bunch parsley for topping 2; 2 roasted peppers for topping 3; 1 tablespoon fresh mint for topping 3; 75 gram feta for topping 3; 1 tablespoon olive oil for topping 3

Ingredients

Directions

Preheat the oven to 220ºC.
Place the sweet potatoes in an oven dish and drizzle the peel around with the oil. Roast the potatoes in the oven for about 30 minutes. The skin may become dark, you will not eat it.
Make the toppings in the meantime. Topping 1: fry the shallot in the oil and add the mince and the ras el hanout. Stir fry for a few minutes until the minced meat is free. Season with salt and pepper and pour in the parsley.
Topping 2: scoop the garlic with the olive oil and 1 tablespoon of water in a microwave-safe bowl. Puff covered in the microwave with a lid or plate twice for 1 minute at the middle position. Puff for 1 minute longer if the garlic does not feel soft enough yet. Using a fork, press the garlic from the skin into the oil and mix with lemon zest, juice and parsley. Season with salt and pepper.
Topping 3: rinse the peppers and remove any black skins or seeds. Chop the pulp coarsely and mix with the mint, feta and oil. Season with salt and pepper.
Remove the potatoes from the oven and cut the top of the peel. Press the peel slightly apart and place the potatoes on a plate. Serve with the toppings of your choice.