My mother-in-law taught me the new way how to cook sweet potatoes! Incredible sweet potato recipe!
Best way to cook sweet potatoes! You will not stop eating sweet potatoes if you cook it this way! Learn the new way how to cook sweet potato, it’s easy and delicious! This dish tastes better than meat, delicious and the result is amazing! If you do not have any dinner ideas and would like to try something deliciously new try this vegan recipe and I am sure you will want to make it again! Happy cooking and wishing you a wonderful day!
🥣 Ingredients:
35 ounces | 1kg | 2 big sweet potatoes.
hot water for boiling.
1 tsp vegetable stock powder.
4tbsp potato starch.
1tsp chilli powder.
1/2tsp thyme.
parmesan cheese.
🥣 Filling ingredients:
1 eggplant (330g).
olive oil.
salt.
pepper.
olive oil.
1 onion, chopped.
2 cloves garlic, chopped.
1tbsp tomato paste.
80g | 1/3 cup quinoa.
200-250ml ( 1 cup) vegetable stock or water.
🧑🍳Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
🥣 Method:
Peel and cut 35 oz (1kg) 2 sweet potatoes
Place cut sweet potatoes in a pot.
Add water and vegetable stock powder
Bring to a boil and simmer until tender.
Mash cooked sweet potatoes with potato masher or a fork.
Add 4tbsp potato starch, 1tsp chilli powder and 1/2tsp thyme to the mashed sweet potatoes.
Transfer to a piping bag.
Slice and cut 1 eggplant into small cubes.
Drizzle with oil, season with salt and pepper.
Toss well.
Roast in the preheated oven at 200°C/400°F (fan setting) for 20-25 minutes.
Add 1 chopped onion to the pan and cook on medium heat for about 5 minutes, add chopped garlic.
Add 1tbsp tomato paste and 80g | 1/3 cup pre-rinsed quinoa.
Add 200-250ml | 1 cup vegetable stock/ water.
Mix and simmer for 15 minutes.
Add roasted eggplant
Make the “nests”.
Add quinoa filling to sweet potato “nests”.
Top with parmesan cheese or any cheese you have.
Roast in the preheated oven at 180°C/350°F for 15 minutes, until crispy edges form.
Enjoy this delicious sweet potato recipe!
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This recipe inspired by:
• My mother-in-law taugh...
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