Stuffed sweet potatoes recipe

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  • Yield: 4 sweet potatoes
  • Total Time: 8 Hours 10 Minutes


For the Cashew Aioli
  • 200 g cashew nuts
  • 200 ml water
  • 3 cloves garlic
  • 2 tsp cider vinegar
  • 1 tsp salt
  • ½ tsp mustard
For the Potatoes
  • 4 sweet potatoes
  • 1 tsp coarse sea salt
  • 4 tbsp olive oil
  • 1 handful alfalfa sprouts
  • ½ bunch coriander
How to Make It
  1. Soak the cashews overnight in plenty of water. Drain and rinse them well under running water.
  2. Prick the sweet potatoes all over with a fork. Coat them with salt and olive oil, and wrap them in baking paper.
  3. For the cashew aioli, combine all the ingredients in a blender and finely purée them.
  4. Bake the sweet potatoes in their parcels over indirect heat with the lid closed for 30–45 minutes.
  5. Cut the sweet potatoes open, fill them with the aioli and sprouts, and top with coriander.

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