Sweet potato toast

Sweet potato toast

Total: 40 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 370 kcal
, Fat: 23 g
, Carbohydrate: 25 g
, Protein: 15 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Sweet potatoes

400 g sweet potatoes, peeled, cut lengthwise into slices approx. 1 cm thick
1 tbsp olive oil
¼ tsp salt

Return to the oven

250 g Camembert, in slices

Herb salad

1 tbsp olive oil
1 organic lime, use a little grated zest and all of the juice
1 bunch flat-leaf parsley, leaves torn off
½ bunch chives, finely chopped
40 g sunflower seeds, roasted
½ tsp chilli flakes
¼ tsp salt
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How it's done

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Sweet potatoes

Mix the sweet potatoes, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

Bake

Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove.

Return to the oven

Spread the cheese on top of the sweet potato slices, return to the oven for approx. 5 mins. Remove, serve on a platter.

Herb salad

In a small bowl, mix the oil with all the other ingredients up to and including the salt, spread on top of the sweet potatoes.

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