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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
How it's done
Mix the oil, paprika and salt in a bowl, add the sweet potatoes, mix. Spread onto a baking tray lined with baking paper.
Roast for approx. 15 mins. in the centre of an oven preheated to 200°C.
Mix the cream cheese, thyme and lemon zest, season with salt, transfer to a piping bag with a smooth nozzle (approx. 1 cm in diameter), pipe on top of half of the sweet potatoes. Insert two pecan nut halves into each, sprinkle with the thyme leaves.
Mix the avocado, cream cheese, chilli, grapefruit zest and juice, season with salt. Spoon on top of the remaining sweet potatoes.
Heat the oil in a frying pan, fry the prawn tails for approx. 1 min., arrange on top of the sweet potatoes. Top with grapefruit zest.
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