Sweet potato stuffed with Red Beans,Pea Guacamole and Cashew Delight
For 4 people
Ingredients
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2 large sweet potatoes or 4 small individual potatoes (about 150g per person)
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125g Nutty Bay Cashew Delight Chives & Shallots (just over 2 tablespoons)
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60g cooked kidney beans
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60g cooked peas
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1 large radish or a few small ones
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A few soybean sprouts
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1 tablespoon lime juice
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Fresh coriander
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Espelette pepper
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Salt, pepper
Preparation:
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Wash the sweet potatoes with a sponge so that there is really no more soil on the skin.
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Preheat the oven and cook the sweet potatoes at 180 degrees (ideally on a bed of coarse salt) about 1 hour (this varies according to the size of the sweet potatoes: check the cooking time, if necessary, and if necessary add a small amount of water. (To know wahen its cooked; use a small knife, when it sinks easily to the heart, it’s cooked).
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If you use fresh beans and peas, cook them in salted water beforehand.
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If you use canned products, drain and rinse them thoroughly beforehand.
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While the sweet potato is cooking, prepare the pea guacamole by mixing the peas with a teaspoon of lemon juice, a few fresh coriander leaves, salt, pepper and Espelette pepper.
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Set aside in a small container when a creamy texture of guacamole is obtained.
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Cut the radish(s) into thin slices.
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When the sweet potatoes are cooked open on the upper part in the direction of the length then scoop it out with a spoon, stuff the potatoes with your Nutty Bay Cashew Delight Chives & Shallots and the red beans.
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Return to the oven for 10 minutes.
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For the final dressing, add the pea guacamole, radish slices, and the soybean sprouts topped a few coriander leaves for a beautifull presentation !
Enjoy !
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