Sweet potato toast with muhammara

Sweet potato toast with muhammara

Total: 50 Min. | Active: 50 Min.
Nutritional value / people: 392 kcal
, Fat: 24 g
, Carbohydrate: 35 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 red peppers, halved lengthwise
1 garlic clove
½ lemon, use only the juice
50 g toast bread, cut into cubes
70 g walnuts
1 tsp salt
1 tsp chilli flakes
2 tbsp olive oil

Sweet potato toast

2 sweet potatoes, cut lengthwise into slices approx. 5 mm thick
1 tbsp olive oil
¼ tsp sea salt
a little pepper
½ bunch peppermint, roughly chopped
some walnuts, coarsely chopped, toasted
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How it's done


Place the peppers, cut side down, on a grill tray and grill over/on a medium heat (approx. 200°C), for approx. 10 mins. until the skin is charred and starts to bubble. Place the pepper in a bowl and cover with a damp cloth, leave to rest for approx. 10 mins. Carefully peel away the skin. Transfer the peppers and all the other ingredients up to and including the oil to a measuring cup, puree.

Sweet potato toast

Drizzle the sweet potatoes with oil, grill over/on a medium heat (approx. 200°C) for approx. 3 mins. on each side, season. Spread the muhammara on top and sprinkle with the mint and walnuts.

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