BAKED SWEET POTATOES
prep time 10 min, cook time 40-50 min
Ingredients
- 3 sweet potatoes
- 60 ml oil
- pinch of salt
- pinch of black pepper
FILLING
- 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
Instructions
- Preheat oven to 200°C.
- 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.
- 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.
- Once the potatoes are ready, scoop a good dollop of the topping over and enjoy!
Categories: American, Appetizer, Everyday food, Light food, Lunch, Main Dish, Nordic, Snacks, Vegetarian, Wheat-free
In this recipe we used: Pulled Oats® Tomato 175 g
