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🍰 Baked Sweet Potatoes with Creamy Avocado Pepper Sauce

961 kcal · 80 min · 4 servings

Ingredients

• 2 kg sweet potato(es)
• 6 avocado(s) (ripe)
• 300 g sour cream
• 300 g double cream cheese
• 1 onion(s)
• 1 clove(s) of garlic
• 3 tbsp lime juice
• 6 bell pepper(s), red
• 6 tbsp almonds, chopped
• 1 bunch parsley
• some oil
• salt, coarse
• pepper (cracked)
• chili flakes

Instructions

1. 1. Thoroughly wash the sweet potatoes under running water.
2. 2. Place the potatoes side by side on a baking sheet.
3. 3. Mix the oil with coarse salt and freshly ground pepper in a small bowl.
4. 4. Brush the sweet potatoes all over with the oil, salt, and pepper mixture.
5. 5. Preheat the oven to 200 degrees Celsius and set it to top and bottom heat.
6. 6. Bake the sweet potatoes in the hot oven for about 50 to 60 minutes, depending on their size.
7. 7. Peel the onion and the garlic clove while the potatoes are baking.
8. 8. Dice the onion and the garlic finely.
9. 9. Heat some oil in a pan.
10. 10. Sauté the garlic and onion in the pan until golden brown.
11. 11. Cut the avocados in half and carefully remove the pit.
12. 12. Scoop out the flesh of the avocados.
13. 13. Mix the avocado flesh with sour cream, lime juice, and cream cheese.
14. 14. Stir the sautéed onion and garlic into the avocado mixture.
15. 15. Dice the bell peppers very finely.
16. 16. Chop the parsley coarsely.
17. 17. Add three-quarters of the chopped parsley and the diced peppers to the cream.
18. 18. Season the sauce to taste with salt, pepper, and chili flakes.
19. 19. Slice the cooked sweet potatoes lengthwise.
20. 20. Fill the sweet potatoes generously with the avocado pepper cream.
21. 21. Sprinkle the filled potatoes with chopped almonds.
22. 22. Add more chili flakes, the remaining parsley, and the leftover diced peppers on top.
23. 23. Plate the sweet potatoes and serve them immediately.

Nutrition per serving

• kcal: 961
• Protein: 18 g · Fett/Fat: 56 g · Carbs: 94 g