Summary

Ingredients

• 4 tablespoon oil
• salt and pepper
• 2 sweet potato (s)
• 1 avocado (s)
• 1 shallot (s)
• 1 clove garlic
• 50 g sour cream
• 0.5 ½ lime (s)
• 1 teaspoon chilli flakes
• 1 small bell pepper (s), red
• 30 g almonds, chopped
• 3 stalks parsley

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat.
2. Mix the oil with salt and pepper in a bowl. Wash the potatoes, dry them and place them on a prepared baking sheet. Brush all around with the oil. Cook in the hot oven for about 50 minutes.
3. Scoop out the pulp of the avocado with a spoon, place in a bowl and press into small pieces. Peel and finely dice shallot and garlic and add to the avocado together with the sour cream. Squeeze half a lime and add the juice. Season with salt, pepper and chilli flakes.
4. Clean and dice the bell pepper. Roast the almonds in a pan without oil.
5. Cut the finished sweet potatoes lengthways 2/3 and crosswise above and separate them a little. Spread the avocado cream on top. Chop the parsley and sprinkle with the diced paprika and almonds over the cream.