🍽️ Crispy Sweet Potato Sticks with Arugula Salad

Name: Crispy Sweet Potato Sticks with Arugula Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g sweet potatoes; 5 tbsp olive oil; salt; pepper (from a grinder); 100 g arugula; 2 spring onions; 125 g black olives (pitted); 4 tbsp balsamic vinegar; 200 g grainy cream cheese

400 kcal · 30 min · 4 servings

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Ingredients

200 g sweet potatoes
5 tbsp olive oil
salt
pepper (from a grinder)
100 g arugula
2 spring onions
125 g black olives (pitted)
4 tbsp balsamic vinegar
200 g grainy cream cheese

Instructions

1. Thoroughly wash the sweet potatoes under running water.
2. Peel the sweet potatoes completely.
3. Cut the sweet potatoes lengthwise into sticks about 1 centimeter thick.
4. Line a baking tray with baking paper.
5. Spread the sweet potato sticks evenly on the prepared tray.
6. Drizzle the sweet potatoes with 2 tablespoons of oil.
7. Sprinkle some pepper over the sweet potatoes.
8. Preheat the oven to 200 degrees (conventional or fan-assisted, middle rack).
9. Bake the sweet potatoes for about 15 minutes until golden brown and crispy.
10. Wash the arugula thoroughly and dry it using a salad spinner or a kitchen towel.
11. Slice the spring onions into thin rings.
12. Distribute the arugula, spring onions, and olives onto the serving plates.
13. Whisk the remaining oil with vinegar, salt, and pepper in a small bowl.
14. Finally, adjust the seasoning of the dressing mixture with salt and pepper.
15. Drizzle the finished dressing evenly over the salad.
16. Distribute the cream cheese and the baked sweet potato sticks over the salad.
17. Serve the dish immediately while fresh.

Nutrition per serving

kcal: 400
Protein: 8 g · Fett/Fat: 33 g · Carbs: 17 g