It sounds like a contradiction in terms but savoury sweetpotatoes are really great.Don’t get me wrong, I just love sweetpotatoes drenched in butter and sugar and cooked with cinnamon sticks until it is sticky and translucent, but the savoury version is a nice change. I served these with lemon chicken and a green salad.
- 2 cloves/ more garlic crushed
- 1 onion diced
- 1 green/ red pepper diced
- grated nutmeg to taste
- 1 egg
- 2 sweetpotatoes
- 1T butter
- 2t olive oil
Wash the sweetpotatoes and pat dry, bake in the oven drizzled with the olive oil and salt to taste at 180 C until soft and crispy on the outside. Set aside to cool.
Fry the garlick, onion and peppers in butter.
Halve the sweetpotatoes and scoop out the insides which is then mixed with the fried garlic mix. Mix in the egg and add the nutmeg. Spoon the mixture into the empty skins and bake for 20 minutes at 180 C. Grill the last 5 minutes.
The egg turns the dish into a beautiful bright yellow.