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🍽️ Baked Sweet Potato with Asparagus and Hollandaise

780 kcal · 30 min · 4 servings

Ingredients

• 1600 g sweet potatoes (4 sweet potatoes)
• 40 g arugula (0.5 bunch)
• 30 g walnut kernels (2 tbsp)
• Zest and juice of one organic lemon
• 3 tbsp olive oil
• salt
• pepper
• 500 g white asparagus
• 50 g butter
• 3 eggs (yolks only)
• 3 tbsp vegetable stock
• 40 g yogurt (2 tbsp; 3.5 % fat; room temperature)
• 20 g frisée (1 handful)
• 30 g grated cheddar (4 tbsp)

Instructions

1. 1. Thoroughly wash the sweet potatoes under running water.
2. 2. Poke the skin of the potatoes several times with a fork.
3. 3. Place the sweet potatoes on a baking sheet.
4. 4. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced, or gas mark 3).
5. 5. Bake the sweet potatoes in the preheated oven for about 60 minutes.
6. 6. Check if the potatoes are soft and remove them earlier if necessary.
7. 7. Wash the arugula under cold water.
8. 8. Spin the arugula dry.
9. 9. Finely chop the arugula.
10. 10. Also finely chop the nuts.
11. 11. Grate the lemon zest.
12. 12. Mix the arugula, nuts, lemon zest, and two tablespoons of oil in a bowl.
13. 13. Season the mixture with salt and pepper.
14. 14. Set aside the arugula mixture (gremolata).
15. 15. Peel the asparagus.
16. 16. Wash the peeled asparagus.
17. 17. Cut off the woody lower ends of the asparagus.
18. 18. Heat the remaining oil in a pan.
19. 19. Fry the asparagus over medium heat for 6 to 8 minutes.
20. 20. Remove the asparagus from the pan and set it aside.
21. 21. Melt 30 grams of butter in a small saucepan.
22. 22. Place the egg yolk and vegetable stock in a heatproof bowl.
23. 23. Place the bowl over a pot of hot water (bain-marie).
24. 24. Whisk the mixture until creamy with a whisk.
25. 25. Stir the yogurt into the egg yolk mixture.
26. 26. Remove the bowl from the hot water bath.
27. 27. Stir the melted butter into the sauce.
28. 28. Season the Hollandaise sauce with lemon juice, salt, and pepper.
29. 29. Wash the frisée salads.
30. 30. Spin the frisée salads dry.
31. 31. Slice the baked sweet potatoes lengthwise.
32. 32. Add the remaining butter and cheddar cheese into the sliced potatoes.
33. 33. Fluff the inside of the potatoes with a fork.
34. 34. Distribute the frisée and asparagus on the sweet potatoes.
35. 35. Drizzle the potatoes with the Hollandaise sauce.
36. 36. Add the arugula gremolata on top.

Nutrition per serving

• kcal: 780
• Protein: 15 g · Fett/Fat: 34 g · Carbs: 101 g