Spanish-style Stuffed Sweet Potatoes
Ingredients:
Preparation:
Preheat oven to 350°C/180°F.
On a work surface, use your hands to rub sweet potatoes with 10 ml of oil. Prick sweet potatoes with a fork. Place sweet potatoes on a baking sheet lined with parchment paper and bake on middle rack for about 25 minutes or until tender.
In the meantime, sauté sausage and peppers in the remaining oil for 4 minutes in a skillet over medium heat, stirring occasionally. Then add garlic, stir, and cook for 1 minute.
Once sweet potatoes are cooked, open and scoop out ⅓ of sweet potato flesh (reserve for another recipe).
Top sweet potatoes with sour cream, peppers and sausage mixture, chopped red onion, cherry tomatoes, Hojiblanca olives, and parsley.
Buen provecho!
Ingredients
Directions
Preheat oven to 350°C/180°F.
On a work surface, use your hands to rub sweet potatoes with 10 ml of oil. Prick sweet potatoes with a fork. Place sweet potatoes on a baking sheet lined with parchment paper and bake on middle rack for about 25 minutes or until tender.
In the meantime, sauté sausage and peppers in the remaining oil for 4 minutes in a skillet over medium heat, stirring occasionally. Then add garlic, stir, and cook for 1 minute.
Once sweet potatoes are cooked, open and scoop out ⅓ of sweet potato flesh (reserve for another recipe).
Top sweet potatoes with sour cream, peppers and sausage mixture, chopped red onion, cherry tomatoes, Hojiblanca olives, and parsley.
Buen provecho!