Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Stuffed sweet Potato
 
 
4 ServingsPTM90 min

Stuffed sweet Potato


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

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


Nutrition

495Calories
Sodium17% DV400mg
Fat46% DV30g
Protein32% DV16g
Carbs12% DV36g
Fiber36% DV9g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407