Sweet Potato in Tomato-turmeric Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large sweet potato (s)
- 100 g sheep cheese
- 3 cloves garlic, pressed
- 5 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 teaspoons turmeric (turmeric paste), also 3
- herbs Provence
- a bit salt
- Savory, optional
- 2 tablespoon raw cane sugar
- 1 dash water
- 1 handful pine nuts
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C fan oven
- Halve the sweet potato, cut into medium-thin slices, place in a roasting pan, drizzle with oil and place in the oven. Turn after 15 minutes, season with salt, drizzle with oil and fry for another 15 minutes.
- There is no particular order in making the sauce, just mix the oil, garlic, tomato paste, turmeric paste, spices, salt and sugar together. Do not cut the garlic cloves, but crush them. At the end, add a dash of water so that the consistency becomes a little more sweet.
- Dice the cheese.
- When the sweet potato is fried, take it out of the oven, spread the cheese cubes on top, spread the sauce over it so that as much of the potato is covered as possible. I`ve already used breaded sheep`s cheese from the supermarket, but it works just as well without breading, probably even better. Return to the oven and fry for 15 minutes.
- During this time, roast the pine nuts in a dry pan until light brown.
- Take the dish out of the oven, arrange on plates and sprinkle the pine nuts on top.
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