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🍽️ Grilled sweet potatoes stuffed with chard and fresh salad

266 kcal · 30 min · 4 servings

Grilled sweet potatoes stuffed with chard and fresh salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Cut four large pieces of aluminum foil.
  3. 3. Wash the sweet potatoes thoroughly and dry them.
  4. 4. Brush the aluminum foil with the butter.
  5. 5. Sprinkle some salt on the foil.
  6. 6. Wrap each sweet potato individually in the prepared foil.
  7. 7. Place the wrapped sweet potatoes in the oven.
  8. 8. Bake them for 30 to 40 minutes.
  9. 9. The sweet potatoes should still have a slight firmness in the center.
  10. 10. Peel the shallot and the garlic.
  11. 11. Finely chop the shallot and garlic.
  12. 12. Sauté the vegetables in some oil.
  13. 13. Wash the chard.
  14. 14. Cut the chard into strips about 2 centimeters wide.
  15. 15. Add the chard stems to the pan first.
  16. 16. Sauté the stems for 2 to 3 minutes.
  17. 17. Now add the chard leaves.
  18. 18. Sauté the leaves as well.
  19. 19. Season the filling with salt, pepper, and nutmeg.
  20. 20. Wash the tomatoes.
  21. 21. Remove the stem area of the tomatoes.
  22. 22. Cut the tomatoes into wedges.
  23. 23. Peel the onion.
  24. 24. Cut the onion into strips.
  25. 25. Wash the pepper.
  26. 26. Remove the inside of the pepper.
  27. 27. Cut the pepper into thin rings.
  28. 28. Wash the bell pepper.
  29. 29. Remove the inside of the bell pepper.
  30. 30. Cut the bell pepper into pieces.
  31. 31. Halve the avocado.
  32. 32. Remove the pit of the avocado.
  33. 33. Peel the avocado.
  34. 34. Cut the avocado into cubes.
  35. 35. Whisk together vinegar, lemon juice, mustard, salt, pepper, and honey to make a dressing.
  36. 36. Whisk the oil into the dressing.
  37. 37. Place the prepared salad ingredients in a bowl.
  38. 38. Gently mix the salad ingredients.
  39. 39. Marinate the salad with the dressing.
  40. 40. Light the grill.
  41. 41. Place the par-cooked sweet potatoes in the foil around the embers of the charcoal grill.
  42. 42. Grill them for 10 minutes.
  43. 43. Turn the sweet potatoes occasionally.
  44. 44. Whisk together sour cream and crème fraîche.
  45. 45. Season the cream mixture with salt and pepper.
  46. 46. Open the aluminum foil of the sweet potatoes.
  47. 47. Slice the sweet potatoes.
  48. 48. Gently press the sweet potatoes apart.
  49. 49. Stuff the sweet potatoes with the chard.
  50. 50. Alternatively, stuff the sweet potatoes with the salad.
  51. 51. Distribute the cream mixture on top as desired.

Nutrition per serving