RECIPE YUMMY STUFFED SWEET POTATO
My first post on the website, very exciting! I decided to write this one (and most likely the following posts as well) in English, so that everyone is able to make the recipes I add. Please let me know what you think of it, we sure loved it.
-2 medium/large sweet potatoes
– a hand full of (6-8) cherry tomatoes
– ½ – 1 avocado
– ½ red onion
– ½ chili pepper
– 1 can of black beans
– 1 pointed pepper
– Greek/Turkish yoghurt/tzatziki
– sriracha sauce
– ¼ tl cayenne pepper
– 1 lime
– sea salt and black pepper
– olive oil
- Preheat your oven to 200 degrees celcius. Take sweet potatoes, wash them and cut a small cross on top of each potato.
- When warm, place potatoes in baking tray (with baking paper), pour over a small amount of olive oil and place in oven. The potatoes will take around 1 hour depending on size and oven. Mine took about an hour and twenty minutes (and I cranked up the heat to 215 after around 45 minutes). Start checking around 45 minutes by pricking the inside. Once soft your potatoes are done.
In the meantime:
- Cut tomatoes, onion, red pepper and avocado in small pieces, mix with black beans, coriander, cayenne pepper, salt, peper, juice of 1 lime and a splash of olive oil (max 1 tablespoon) and set aside.
- Wash pointed pepper and add to baking tray. After around 15 minutes flip over. Your pointed pepper shouldn’t take more than 20-30 minutes before it’s done. Once done, take out of oven and let cool a bit. Peel off skin and take out seeds. Cut into small pieces and set aside.
- I had some amazing homemade (by Sener, a shop on the corner of the Kinkerstraat and the Da Costakade in Amsterdam) tzatziki. I used that one and added some sriracha sauce. You can buy this (sriracha) at Dun Yong Toko in Amsterdam, or other toko’s that sell Chinese products. I would advice the one with the red top, I prefer it over the green one, but you can buy the green one at bigger Albert Heyn’s, so that might be a bit easier…. You decide :0) If you don’t have tzatziki, you can decide to add some dill and cucumber and olive oil, salt and pepper to your yoghurt. Otherwise just use yoghurt and add the sriracha sauce.
Open up the potato, add the black bean mix, top off some pointed pepper and spicy yoghurt and enjoy!