January 22, 2018

Sweet potato is really delicious just as it is, without any toppings. And even though I usually roast it in.a pan I like it also generously filled and topped with sour cream. Just as in this recipe 🙂


For 2-3 people; 35 min; Very simple


Ingredients

3 sweet potatoes; medium size
1 bigger spring onion or 13 of leek
100 g chickpeas
2 spoonfuls of tomato sauce
Sour cream
Salt, olive oil, pepper

Instructions

  1. Place sweet potatoes in a pot, cover with water and add a pinch of salt. Bring to a boil. Let them cook covered for around half an hour (depending on their size). They are cooked when you can stab them with a fork easily.
  2. Meanwhile prepare the filling. Chop spring onion/leek. In a pan heat a tablespoon of olive oil and add chickpeas and spring onion/leek. Roast for a minute. Set aside and stir in tomato sauce. Spice to your liking.
  3. Cut the cooked sweet potatoes lenght-wise, salt them and fill. Top with sour cream and serve.

Wise-ass corner

Instead of sour cream you can also top them with cheese and bake in the oven for additional 10 minutes.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread