Baked Potatoes with a Difference

Summary

Ingredients

• 4 large sweet potatoes (sweet potatoes)

For the guacamole:

• 3 avocado (s), ripe
• 1 lemon (s) or lime, organic
• 1 large onion (s), red
• 0.5 clove ½ garlic
• 1 large beefsteak tomato (s) or ox hearts
• 1 small chilli pepper (s)
• Salt and pepper from the mill

To garnish:

• Onion rings, red or roasted onions
• some parsley

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Instructions

1. Prepare 4 aluminum foils and sprinkle with a little salt from the mill, wrap the washed sweet potatoes and bake in a preheated oven at 200 ° C for approx. 20 - 30 minutes (depending on size).
2. In the meantime, peel and core the avocados for the guacamole, grate half the zest from the lemon or lime and squeeze the fruit. Mash the avocado pulp with a fork and mix with the juice and the zest of the lemon or lime. Halve the chili pepper lengthways and carefully remove the kernels - nothing should get on your fingers - and finely chop 1/4 or 1/2 of the pod depending on the heat you want. Cut the onion into very fine cubes and finely chop the garlic. Also cut the tomato into very small cubes. Mix everything with the mashed avocados and season with salt and pepper.
3. Unwrap the finished sweet potatoes and cut them lengthways. Fill with the guacamole and garnish with a few red onion rings (or roasted onions) and some parsley.
4. Goes well with a salad as a main course, or as a spicy accompaniment to grilled dishes.