Stuffed sweet Potato

Name: stuffed sweet Potato
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 4 sweet potato; 2 el La Morena Mexican chipotle sauce; 75 g cheddar 48 broken; 1 el (sunflower oil; 150 g vega finely chopped; 1 tl Al Andalus; 1 ready to eat avocado; 1 lime; 1 Red pepper; 3 bunch onion; 125 ml creme fraiche

Sweet potato filled with chipotle sauce, cheddar, vega minced, Al-Andalus, avocado, lime, red pepper and spring onions.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Clean the sweet potatoes and place them in an oven dish.
Puff them until done in approx. 45 minutes. They are cooked when you can easily insert the tip of a knife into the flesh.
Halve the potatoes lengthwise, scoop out the flesh and put in a bowl. Leave about a ½ inch of the potato in the peel.
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.
In the meantime, heat the oil in a frying pan and fry it finely with the Al-Andalus for 5 minutes on medium heat.
Halve the avocado, remove the kernel and scoop out the peel with a spoon. Prepare the pulp.
Clean the lime. Grate the green skin of the lime and squeeze out the fruit.
Add the rasp, 1 tbsp lime juice (per 4 persons), salt and possibly salt to the avocado.
Cut the red pepper and the spring onion into thin rings.
Remove the potato halves from the oven and place on a flat dish.
Divide the finely chopped, avocado puree, crème fraiche and the onion and pepper rings over it.