With sweet potato you can make much more than just soup, puree or fries. We share surprising recipes with sweet potatoes in the leading role.
Ingredients for 4 people
400 g sweet potato
50 ml olive oil
1 garlic clove
250 ml crème frache
30 g fresh horseradish
1-2 tsp mustard seeds
50 g mayonnaise
50 ml whipped cream
250 g fennel
Hlave tsp lemon juice
150 g walnut halves
100 g watercress
Get started
Preheat the oven to 200 degrees. Peel and wash the sweet potatoes and cut them into thin slices. Brush the slices with olive oil and place on a baking tray. Roast the potatoes for 15-20 minutes until golden brown. Turn them halfway through and brush with a little extra oil if necessary. Sprinkle the chips straight from the oven with salt and pepper.
Squeeze the garlic over the crème frache. Peel and grate the horseradish on top. Toast the mustard seeds briefly in a dry frying pan. Cut the fennel into fine strips. Stir the horseradish, mustard seed, mayonnaise, whipped cream and fennel into the crème frache. Season with lemon juice, salt and pepper. Also briefly roast the walnuts in a dry frying pan.
Divide the sweet potato chips with the fennel salad and the watercress among the plates. Sprinkle with the walnuts and serve immediately.
Enjoy your meal!
View all sweet potato recipes from page 84 in Santé.
Recipe and image:Beeldigbeeld/Stockfood
