Mains · Finnish

Stuffed sweet potatoes

Name: Stuffed sweet potatoes
Cook time: 75 min
Total time: 75 min
Yield: 5 servings
Cuisine: Finnish
Ingredients: 5 small sweet potatoes approx. 1.5 kg; 1 tbsp rapeseed oil; 1 can chickpeas in brine 380 g/230 g; 1 can red lentils in brine 380 g/230 g; 0.5 dl pumpkin seeds; 2 tbsp rapeseed oil; 1 tsp turmeric; 1 tsp cumin; 0.5 tsp chili flakes; 0.5 tsp salt; 3 spring onion greens, finely chopped; 0.5 dl tahini (sesame seed paste); 0.5 dl water; 1 tbsp lemon juice; 1 tsp maple syrup; 0.25 tsp salt

Sweet potatoes roasted soft in the oven are stuffed with a chickpea and lentil filling. A rich tahini sauce finishes the dish. This recipe carries the Heart Symbol.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Cut the washed sweet potatoes in half lengthwise. Brush the cut surfaces lightly with oil and prick with a fork.
2
Bake on a baking sheet lined with baking paper in a 200-degree oven for 50-60 minutes, until the sweet potatoes are cooked through.
3
Mix the tahini sauce ingredients together in a bowl with a whisk until smooth. Let the flavors blend while the sweet potatoes are roasting.
4
Rinse and drain the chickpeas and lentils.
5
Toast the pumpkin seeds in a dry pan. Set aside.
6
Measure the oil, turmeric, cumin, and chili flakes into the pan. Toast the spices over low heat for a few minutes. Be careful not to burn the spices. Add the chickpeas and lentils and continue cooking for a few more minutes. Season with salt.
7
Mash the flesh of the sweet potatoes with a fork and mix some of the flesh (approx. 2 dl) into the filling.
8
Spoon some sauce into the sweet potatoes and divide the filling among them. Finish with the remaining sauce, pumpkin seeds, and spring onion.