3 servings

prep time 10 min, cook time 40-50 min


  • 3 sweet potatoes
  • 60 ml oil
  • pinch of salt
  • pinch of black pepper
  • 175 g of Pulled Oats® Tomato
  • 150 ml crème fraiche
  • 150 g sun-dried tomatoes
  • 1 tsp honey or agave syrup
  • pinch of salt
  • handful of fresh thyme and/or your
  • favourite herbs


  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. Chop the Pulled Oats® into smaller pieces. Fry Pulled Oats® over medium heat on a pan in oil. Let it cool. 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!