Say goodbye to traditional baked potatoes and say hello to their big sisters: the sweet potato. The delicious tubers are not only really healthy, but can also be varied in many ways. But be careful: the name is deceptive! The sweet potato is not related to the potato at all, but actually belongs to the winch family. Nevertheless, whether as a puree, soup, fries, oven variant or even as a cake, these orange-colored friends inspire us along their entire length with their sweet taste.
In our shuttle variant, the healthy tubers are also filled with leaf spinach, chickpeas and hearty feta. If you don’t like feta, you can easily replace it with goat’s cream cheese and how about a little extra crunch with a few extra pine nuts or cashew nuts on top? If you are particularly hungry or time is short, here’s a little tip: Cooking the sweet potato can be accelerated many times over. Simply prick the unpeeled tuber all around with a fork, then place the sweet potato in the microwave for 4 to 8 minutes at the highest setting and it is ready!
Recipe for sweet potato boats
- 2 large sweet potatoes
- 4 tbsp chickpeas
- 100 g feta
- 100 g spinach leaves
- 2 tsp Young Kitchen Veggie Rub
- Some olive oil
- possibly pine nuts, cashew nuts or sprouts as a topping
Halve the sweet potatoes and brush with the oil. Then place the potatoes on a tray and bake at 200 degrees for about 45 minutes. Then press a well into the sweet potatoes and fill with the spinach, chickpeas and feta. Season with salt, pepper and the veggie rub. Then put it back in the oven for about 10 minutes.
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