Oven-baked sweet potatoes

Oven-baked sweet potatoes

Based on 20 ratings

Anna König and Holger Wenzl

www.derultimativekochblog.com

“We make this recipe every 2 – 3 weeks, and also for dinner parties—everyone gets a sweet potato, you put all the toppings on the table, and people make their own.”

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
sweet potatoes
225 g red cabbage
green onions
avocado
1½ lemons (juice, divided)
60 g cilantro
½ red chili pepper
3 tbsp tahini
6 tbsp water
2 cloves garlic
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • citrus press
  • whisk
  • small bowl

Nutrition per serving

Cal
561
Protein
14g
Fat
29g
Carb
59g

Step 1/4

Preheat oven to 200°C/400°F. Place sweet potatoes in a baking tray and pierce skin approx. 8 times with a fork. Transfer to oven and bake for approx. 35 min.
  • 2 sweet potatoes
  • baking sheet
  • oven

Preheat oven to 200°C/400°F. Place sweet potatoes in a baking tray and pierce skin approx. 8 times with a fork. Transfer to oven and bake for approx. 35 min.

Step 2/4

In the meantime, thinly slice red cabbage and green onions. Remove pit and peel avocado, cut into bite-sized cubes, and drizzle with some of the lemon juice. Chop cilantro and finely slice red chili pepper. Set aside.
  • 225 red cabbage
  • 2 green onions
  • 1 avocado
  • ½ lemon (juice)
  • 60 cilantro
  • ½ red chili pepper
  • cutting board
  • knife

In the meantime, thinly slice red cabbage and green onions. Remove pit and peel avocado, cut into bite-sized cubes, and drizzle with some of the lemon juice. Chop cilantro and finely slice red chili pepper. Set aside.

Step 3/4

For the sauce, juice remaining lemon and crush garlic. In a small bowl, combine tahini, water, lemon juice, and garlic and whisk until smooth. Season to taste with salt and pepper. Remove potatoes from oven and make a slit in the top of each. Transfer back to oven and bake for another 5 min.
  • 1 lemon (juice)
  • 2 cloves garlic
  • 3 tbsp tahini
  • 6 tbsp water
  • salt
  • pepper
  • oven
  • citrus press
  • whisk
  • small bowl

For the sauce, juice remaining lemon and crush garlic. In a small bowl, combine tahini, water, lemon juice, and garlic and whisk until smooth. Season to taste with salt and pepper. Remove potatoes from oven and make a slit in the top of each. Transfer back to oven and bake for another 5 min.

Step 4/4

Remove potatoes from oven and top each with red cabbage, green onions, avocado, cilantro, and chili pepper. Drizzle with tahini-citrus sauce and enjoy!

Remove potatoes from oven and top each with red cabbage, green onions, avocado, cilantro, and chili pepper. Drizzle with tahini-citrus sauce and enjoy!