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13-09-2016 / 11:00

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puffed sweet potato

What you need (for 4 persons)

✦ 4 medium sweet potatoes
✦ 2 containers of mushrooms in thin slices
✦ 2 cans of broad beans
✦ 8 garlic cloves, pressed
✦ 3 tsp chilli flakes
✦ 1 tsp dried coriander
✦ pepper
✦ olive oil
✦ 50 grams of walnuts

For the dressing

✦ 6 tsp tahini
✦ juice of 2 limes
✦ 5 tsp olive oil

How you make it 

Preheat the oven to 220 degrees. Prick holes in the sweet potatoes with a fork (this is how the steam can get out and the potato does not explode in the oven), wrap it in aluminum foil. Place the potatoes on a baking tray and bake for about 1 hour, until soft.

Meanwhile, stir-fry the mushrooms in a frying pan with beans, garlic, chili, coriander, pepper and olive oil. Bake this for about 5 to 8 minutes so that the mushrooms are nice and soft.

Mix the tahini for the dressing, with the lime juice and olive oil with 5 tsp water. Cut the sweet potatoes in half and fill with the mushrooms, the walnuts and tahindressing.