Stuffed sweet potatoes

Sweet flavours…. Like Christmas ….

Roasted sweet potatoes stuffed with almonds, raisins, onions, mushrooms … and if you fancy a salty touch add marinated tempeh …

Another easy recipe to leave your guests speechless …

Ingredients:

3 sweet potatoes (1/2 per person is more than enough)

1 large onion, chopped fine

1 clove minced garlic

5 or 6 big Shiitake mushrooms finely chopped

1 handful of chopped almonds

Raisins soaked and drained

1/2 paquet of marinated tempeh (optional)

Parsley or coriander finely chopped for garnish

boniato relleno

Preparation:

Thoroughly wash the potatoes and rub them with a little oil. Give them a cut lengthwise and arrange them on a baking tray.

Place the tray in a hot oven to 200 degrees and roast for about 30 minutes or until soft.

Meanwhile, saute in a pan, the garlic and onions with a pinch of salt and oil.

When the onions are getting soft add the mushrooms and let it all get golden brown.

If you use tempeh, roughly mash it with your hands and add it to the vegetables.

Mix well with a spoon and add the almonds and raisins.

Taste and add a dash of shoyu if needed.

Reserve.

When the sweet potatoes are ready, place them on a plate and served a little bit of the filling on each one.

Sprinkle some chopped cilantro and get ready to enjoy them!!

boniato relleno

Cook them with love… and enjoy them!!

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