Best way to cook sweet potatoes I learned from my grandmother! Learn the new way how to cook sweet potatoes, it’s easy and delicious! It tastes better than meat, full of flavour and highly nutritious! The result is amazing! Everyone will be delighted with these incredibly delicious baked sweet potatoes taste! It’s so healthy, very nutritious and tasty! Happy cooking and wishing you a wonderful day! 😊 💖
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✅ 0:00 Recipe #1 Stuffed sweet potatoes with lentils and vegetables. Very delicious!
ℹ️ Serves 4
🥣 Ingredients:
3 sweet potatoes (14oz | 400g)
salt to taste
black pepper
1tbsp agave syrup (Use honey or maple syrup as an alternative)
🥣 Sweet potato filling ingredients:
300g | 1 1/2 cups raw green lentils
3 Portobello mushrooms
300g | 2 cups mixed vegetables
1 finely chopped garlic clove
1 diced onion
3tbsp balsamic vinegar
800ml | 3 1/3 cups vegetable stock
1tbsp Italian mixed herbs
1/2tbsp Korean chilli flakes (Gochugaru)
🧑🍳 Cooking tips:
❗Feel free to add your favourite herbs and spices to to get the flavour you enjoy the most.
❗You can substitute Portobello mushrooms for other mushrooms or aubergine.
❗You can substitute agave syrup for honey or maple syrup.
❗Korean chilli flakes (Gochugaru) alternatives: crushed red pepper flakes or cayenne pepper.
✅ 5:17 Recipe #2 Stuffed sweet potatoes with beans and spinach. This is how my grandmother cooks sweet potatoes!
🥣Ingredients:
3 sweet potatoes
salt to taste
Italian mixed herbs
oil
🥣Filling ingredients:
130g | 3/4 cup cannellini beans. ℹ️ Alternatively use any other beans of your choice or chickpeas.
1 onion
150g | 3/4 cup tomatoes
120ml | 1/2 cup tomato sauce
5oz | 150g raw spinach
1tsp paprika
1tsp cumin
1/2tsp Korean chilli flakes (Gochugaru)
1tsp Italian mixed herbs
1/2tsp onion powder
salt to taste
5oz | 150g raw spinach
oil for frying (for oil-free version use water or vegetable stock)
🧑🍳Cooking tips:
❗Leftovers can be frozen for up to 3 months or stored in the fridge for up to 3 days.
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