Oven-baked sweet potatoes

Oven-baked sweet potatoes

11 ratings

Anna and Holger, derultimativekochblog

derultimativekochblog.com

„We make this recipe every 2 – 3 weeks, and also for dinner parties—everyone gets a sweet potato, you put all the toppings on the table, and people make their own.“

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2
sweet potatoes
225 g
red cabbage
2
green onions
1
avocado
lemons (juice, divided)
60 g
cilantro
½
red chili pepper
3 tbsp
tahini
6 tbsp
water
2 cloves
garlic
salt
pepper
Metric
Imperial
  • 2  sweet potatoes
  • 225 g red cabbage
  • 2  green onions
  • 1  avocado
  • 1½  lemons (juice, divided)
  • 60 g cilantro
  • ½  red chili pepper
  • 3 tbsp tahini
  • 6 tbsp water
  • 2 cloves garlic
  • salt
  • pepper

Utensils

  • baking sheet
  • oven
  • citrus press
  • whisk
  • cutting board
  • knife
  • small bowl

Enjoy with

Gewürztraminer, Alsace
A fragrant white with strong fruity notes to underline the sweetness of the potatoes and the aromatic herbs and spices.

Nutrition per serving

Cal
561
Protein
14g
Fat
29g
Carb
59g

Step 1/4

Preheat oven to 200°C/400°F. Place sweet potatoes in a baking tray and pierce skin approx. 8 times with a fork. Transfer to oven and bake for approx. 35 min.
  • 2 sweet potatoes
  • baking sheet
  • oven

Preheat oven to 200°C/400°F. Place sweet potatoes in a baking tray and pierce skin approx. 8 times with a fork. Transfer to oven and bake for approx. 35 min.

Step 2/4

In the meantime, thinly slice red cabbage and green onions. Remove pit and peel avocado, cut into bite-sized cubes, and drizzle with some of the lemon juice. Chop cilantro and finely slice red chili pepper. Set aside.
  • 225 red cabbage
  • 2 green onions
  • 1 avocado
  • ½ lemon (juice)
  • 60 cilantro
  • ½ red chili pepper
  • cutting board
  • knife

In the meantime, thinly slice red cabbage and green onions. Remove pit and peel avocado, cut into bite-sized cubes, and drizzle with some of the lemon juice. Chop cilantro and finely slice red chili pepper. Set aside.

Step 3/4

For the sauce, juice remaining lemon and crush garlic. In a small bowl, combine tahini, water, lemon juice, and garlic and whisk until smooth. Season to taste with salt and pepper. Remove potatoes from oven and make a slit in the top of each. Transfer back to oven and bake for another 5 min.
  • 1 lemon (juice)
  • 2 cloves garlic
  • 3 tbsp tahini
  • 6 tbsp water
  • salt
  • pepper
  • oven
  • citrus press
  • whisk
  • small bowl

For the sauce, juice remaining lemon and crush garlic. In a small bowl, combine tahini, water, lemon juice, and garlic and whisk until smooth. Season to taste with salt and pepper. Remove potatoes from oven and make a slit in the top of each. Transfer back to oven and bake for another 5 min.

Step 4/4

Remove potatoes from oven and top each with red cabbage, green onions, avocado, cilantro, and chili pepper. Drizzle with tahini-citrus sauce and enjoy!

Remove potatoes from oven and top each with red cabbage, green onions, avocado, cilantro, and chili pepper. Drizzle with tahini-citrus sauce and enjoy!