Baked sweet potato with TOMAMI Marrakech
Marrakech
meat
main course
easy
Torben Ebert
Ingredients for 4 persons
- 4 sweet potatoes
- 2 tbsp light-coloured, neutral oil
- 400 g crème fraîche
- 300 g coarse bacon
- 200 g cocktail tomatoes
- salt/pepper
- TOMAMI Marrakech Additional toppings as desired (e.g. tomato, avocado, cheese, pumpkin seeds, The Vegan Hack)
Preparation
Wash the sweet potatoes and pat dry. Rub with oil, salt and pepper.
Wrap in a piece of aluminium foil, seal and cook in a preheated oven at 200°C for approx. 50 minutes until soft. Prick with a knife and check if fully cooked.
In the meantime, stir the crème fraîche until smooth and season with salt and pepper.
Prepare the toppings. Start by frying the bacon over a high heat. As soon as it browns slightly, reduce the heat and brown slowly until the fat is rendered.
Wash and dice the tomatoes.
As soon as the sweet potato has cooled slightly after baking, remove from the aluminium foil and cut lengthways. Pull apart with two forks, season lightly with salt and serve with crème fraîche, TOMAMI Marrakech and toppings.
You can prepare the baked sweet potatoes in advance and reheat them for 10-15 minutes before grilling, for example.
Depending on the topping, other TOMAMI seasoning sauces also harmonise.
