|4||large sweet potatoes|
|2||limes (juice and zest, divided)|
|2 tbsp||olive oil|
|1||green bell pepper|
|80 g||sunflower seeds|
|4 tbsp||coconut oil|
|olive oil for serving|
|chili pepper (optional)|
Sauvignon Blanc, dry, 2012
Sauvignon Blanc is a recommended choice with its balanced acidity and fullness of flavor, which is refreshing and fruity.
Preheat oven to 200°C/400°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Zest and juice limes. Set some juice aside for the filling. Mince garlic. Cut bell pepper, avocado, and endive into bite-sized pieces. Mince chili pepper, if using.
Place sweet potatoes onto a parchment-lined baking sheet and brush with some lime juice and olive oil. Top with zest and minced garlic. Season with salt and pepper. Transfer to oven, and bake at 200°C/400°F for approx. 60 min. until tender.
Meanwhile, combine bell pepper, avocado, and endive in a large bowl. Add chili pepper, if using, as well as sunflower seeds and remaining lime juice. Season with salt and pepper.