Baked sweet potatoes with Asian-style topping is a tasty lunch idea.
Energy 1890kJ | Fat saturated 19.00g |
Fat Total 40.00g | Carbohydrate sugars 11.00g |
Carbohydrate Total 18.00g | Dietary Fibre g |
Protein 4.00g | Cholesterol mg |
Sodium 148.51mg |
All nutrition values are per serve.
- Step 1
Preheat oven to 200°C.
- Step 2
Wash the kumaras and pat dry. Rub the skin with the oil, place on a baking tray and roast for 45 minutes or until the kumaras give a little when lightly pressed.
- Step 3
Meanwhile, combine the butter, chilli sauce and 2 tablespoons of the coriander (this can be done in a food processor). Form into a log, wrap in plastic wrap and freeze for 30 minutes.
- Step 4
In a separate bowl, combine the remaining coriander leaves, fried shallots and peanuts. Set aside.
- Step 5
Allow the kumara to cool slightly, then cut a cross in the top and press slightly to open. Serve with a slice of chilli butter and a little of the fried shallot mixture.
* From Asian supermarkets.
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