30-40 servings

Baked sweet potatoes are terrific with just a few ingredients. It’s a total superfood, packed with vitamin C and fibre. And it is a perfect base for all types of toppings.


  • 15-20 small sweet potatoes (cut in half)
  • 1 dl oil
  • Salt and pepper to taste
  • 1,5 kg Pulled Oats® Nude (30-40 servings)
  • 3/4 dl sesame oil (or other oil)
  • 1,4 kg crème fraiche
  • 700 g sundried tomatoes
  • 2 tbsp honey
  • Salt to taste
  • 100 g fresh chopped herbs (thyme, parsley, tarragon…)


  1. Preheat oven to 200°C.
  2. Cut the washed and dried sweet potatoes in half lengthwise and place them on a baking tray with the cut surface up. Brush with oil and sprinkle on the salt and black pepper. Bake the sweet potatoes for 40–50 minutes, or until tender.
  3. In the meantime, prepare the topping. Mix 3/4 dl sesame oil (or other oil) with the pulled oats. Roast in the oven for 7-8 min at 170°C. Chop the Pulled Oats® into smaller pieces. Combine with creme fraiche, finely chopped sun-dried tomatoes and spices. Place in the fridge to season for a while.
  4. Once the potatoes are ready, scoop a good dollop of the topping over and enjoy!

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