Creamy filled sweet potato

Creamy filled sweet potato

Sweet potatoes, freshly out of the oven, are quite a treat. I find their sweet, rich flavor does not need a bunch of spices added, so with this recipe I only add a few things to turn the sweet potatoes into a creamy, filling dish.

Ingredients

for 4 people you will need:


  • 2 large sweet potatoes
  • 250 grams of mushrooms
  • 250 grams of kidney beans 
  • 2 tablespoons of vegan mayo (or non- vegan mayo, yoghurt, crème fraîche etc.)
  • 1 tablespoon of honey
  • 3 tablespoons of vinegar 
  • 2 gloves of garlic
  • chili, salt, pepper, oil
  • leak or spring onions for topping

Preheat the oven to 180°C and cut your sweet potatoes in half. Cover them in some oil and lay them on a baking sheet. Then bake them for about 45 minutes.

While the sweet potatoes are in the oven we can start the topping. Cut the mushrooms into slices, dice your garlic and rinse your kidney beans if you have canned ones. Once your potatoes only have about 10 minutes left fry the garlic in some oil, then add the mushrooms and kidney beans. Have your pan on high heat for about 2 minutes, then add 3 tablespoons of vinegar and 1 tablespoon of honey to the pan. Keep frying until the mushrooms are soft and tender.

By now your sweet potatoes should be soft (test with a fork if you are not sure) and you can start making your filling. Take the sweet potatoes out and with a spoon scrape the flesh into a bowl.

Add some salt, pepper and chili powder as well as the mayo to the bowl and stir it. The filling should be really creamy and the chili adds a nice contrast flavor to the sweetness of the potato.

When you are satisfied with the flavor and texture stuff the empty sweet potatoes with your filling, then add the mushrooms and kidney beans. For a little bit of extra crunch and freshness you can chop up a little bit of leak or spring onions as an extra topping.

Usually we eat this dish with a fresh green salad and some extra yoghurt dip.

 



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