STUFFED SWEET POTATOES
SERVES 4 SWEET POTATOS
FOR THE CASHEW AIOLI
1 1/2 cups (200g / 7oz) cashews
3 garlic cloves
2 tsp. apple cider vinegar
1 tsp. salt
1/2 tsp. prepared mustard
3/4 cup (200ml) water
FOR THE POTATOES
4 sweet potatoes
1 tsp. coarse sea salt
4 tbsp. olive oil
EXTRAS
1 handful alfalfa sprouts
1/2 bunch cilantro
NUTRITIONAL VALUES
Calories: 465kcal
Fat: 38g (6.7g S.Fat)
Carbs: 27.8g
Protein: 9.5g
Sugar: 3.1g
Sodium: 1087mg
METHOD
Soak the cashews in plenty of water overnight. Drain and thoroughly rinse them under running water.
With a fork, prick the sweet potatoes all over. Wrap them in parchment paper and season with salt and oil. Bake the sweet potatoes in their parcels for 30 to 45 minutes over indirect heat with the lid closed.
In a blender, combine all the ingredients for the cashew aioli with 3/4 cup (200 ml) water and purée.
Cut the sweet potatoes in half, fill with aioli and sprouts, and garnish with cilantro sprigs.
With a fork, prick the sweet potatoes all over. Wrap them in parchment paper and season with salt and oil. Bake the sweet potatoes in their parcels for 30 to 45 minutes over indirect heat with the lid closed.
In a blender, combine all the ingredients for the cashew aioli with 3/4 cup (200 ml) water and purée.
Cut the sweet potatoes in half, fill with aioli and sprouts, and garnish with cilantro sprigs.
