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COOKINCOWGIRLS
Stuffed sweet Potato
Sweet potato filled with chipotle sauce, cheddar, vega minced, Al-Andalus, avocado, lime, red pepper and spring onions.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the sweet potatoes and place them in an oven dish.
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Puff them until done in approx. 45 minutes. They are cooked when you can easily insert the tip of a knife into the flesh.
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Halve the potatoes lengthwise, scoop out the flesh and put in a bowl. Leave about a ½ inch of the potato in the peel.
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Add the chipotle sauce and grate the cheese above it. Mix together and scoop the mixture back into the potato halves. Put them back in the oven for 15 minutes.
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In the meantime, heat the oil in a frying pan and fry it finely with the Al-Andalus for 5 minutes on medium heat.
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Halve the avocado, remove the kernel and scoop out the peel with a spoon. Prepare the pulp.
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Clean the lime. Grate the green skin of the lime and squeeze out the fruit.
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Add the rasp, 1 tbsp lime juice (per 4 persons), salt and possibly salt to the avocado.
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Cut the red pepper and the spring onion into thin rings.
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Remove the potato halves from the oven and place on a flat dish.
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Divide the finely chopped, avocado puree, crème fraiche and the onion and pepper rings over it.
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Nutrition
495Calories
Sodium17% DV400mg
Fat46% DV30g
Protein32% DV16g
Carbs12% DV36g
Fiber36% DV9g
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