Let the cheese cubes heat up as well. They bind the topping beautifully together.
Cut very big sweet potatoes in half.
Did you know, that unlike regular potato, sweet potato counts as part of your daily vegetable portion? Add a topping with some protein rich beans or pulses and you have it all: a balanced meal with great flavour! I love my chickpeas and chilli cheese cubes filling, but this time I couldn’t resist adding some prosciutto, as I happened to have it in the fridge. But for a more vegetarian experience, you can just as well leave it out. Really, take a look in your fridge, jacket sweet potatoes are a great way to use up all your left overs and half of bell peppers and whatever you happen to have. If caught up in other things, too tired to begin to be creative, this recipe is a good and easy way to start.Instructions
Heat oven to 220°. Wash the sweet potatoes well and bake them for about 45 min. until tender when pierced with a knife. Peel and chop the onions and garlic. Take 2 tbsps. of oil from the chilli cubes jar and put it a frying pan on medium temperature with smoked paprika, cumin and ground coriander. Add onions and the optional prosciutto slices cut in smaller pieces and sauté them in mid temperature until onions are soft and prosciutto gets some colour. Drain chickpeas and add them in the pan. Heat up. Add drained chilli cheese cubes (save the oil), fresh chopped coriander, season with salt and pepper. Mix yoghurt, tahini and lemon juice to make the sauce. Season with salt and pepper. Slit open the tender sweet potatoes, season with oil from the Apetina jar and spoon the chickpea-cheese topping inside. Top with a dollop of yoghurt sauce.