Baked Sweet Potatoes with Avocado and Pepper Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg sweet potato (s)
- some oil to brush on
- 6 avocado (s), ripe
- 300 g sour cream
- 300 g double cream cheese
- 1 onion (s)
- 1 clove garlic
- 3 tablespoon lime juice
- 6 red pepper (s)
- 6 tablespoon almond (s), chopped
- 1 bunch parsley
- some oil for frying
- Salt, coarse
- Pepper, crushed
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash the sweet potatoes thoroughly and place them side by side on a baking sheet. Mix the oil with coarse salt and crushed pepper and brush the sweet potatoes all over with it.
- Cook in a hot oven at around 200 ° C top / bottom heat for approx. 50 - 60 minutes, depending on the size.
- In the meantime, peel the onion and clove of garlic and dice finely. Heat the oil in a pan, brown the garlic and onion in it.
- Halve and core the avocados and remove the pulp. Mix this with sour cream, lime juice, cream cheese, onion and garlic.
- Finely dice the peppers, finely chop the parsley. Add 3/4 of the parsley and the diced paprika to the cream. Season everything with salt, pepper and chilli flakes.
- Cut lengthways into the cooked sweet potatoes and arrange on plates with the avocado and paprika cream. Sprinkle with chopped almonds, chilli flakes, parsley and the remaining diced paprika and serve.
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