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  • Barbequed sweet potatoes

Recept time 30 min.
Recept time 4
Recept time Oven
Recept time BBQ

A delicious hot sweet potato filled with a fresh and fruity salad is a healthy choice. Prepare it in the summer on the barbeque or in the oven in the winter.


  • 4 Large EAT ME sweet potatoes
  • 1 EAT ME avocado.
  • 1 EAT ME pomegranate
  • 100 g mustard cheese
  • 30 g pine nuts
  • 2 tsp. olive oil

Let's get to work

  1. Preheat oven to 170°C. Wash the sweet potatoes and wrap them in tinfoil and bake for 30 minutes in the oven or on the barbeque. When cooking them on the barbeque be sure to turn them regularly.
  2. Cut the top of the pomegranate. Cut gently across the ridges and open the fruit. Remove the seeds and place them in a bowl.
  3. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Use a spoon to remove the stone. Peel the avocado or scoop the flesh out. Cut in small cubes and put in a mixing bowl.
  4. Cut the mustard cheese in small cubes. Mix the avocado, mustard cheese and 2 teaspoons of olive oil together.
  5. Roast the pine nuts in a dry frying pan until they are golden brown.
  6. Remove the sweet potatoes from the oven or barbeque after 30 minutes. Check to make sure they are done. If not, put them back.
  7. When the sweet potatoes are ready remove the tinfoil and cut in half lengthwise. Leave them to cool down for 5 minutes.
  8. Divide the salad among the potatoes and sprinkle the pine nuts and pomegranate seeds on top.

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