1:13
Stuffed sweet potatoes from the rotisserie
Preparation time: 20 min
Oven time: 40 min
Level Comfortable
Stuffed sweet potatoes from the rotisserie
In this recipe , Fri-Jado chef and trainer Karsten Huyghe shows how to prepare perfectly roasted sweet potatoes in a rotisserie. Slowly cooked at a steady temperature, the sweet potatoes become soft and full of flavour, creating the ideal base for fresh guacamole, vibrant tomato salsa and a touch of sour cream. A simple yet versatile dish that demonstrates how a rotisserie can be used for much more than meat, delivering consistent, high-quality results every time.
Ingredients
- Sweet potato 5 pcs
- Avocado 3 pcs
- Vine tomatoes 3 pcs
- Coriander 1 bussel
- Sour cream 100ml / 3.4 fl oz
- Olive oil 200ml / 6.8 fl oz
- Pepper
- Salt
- Lime 1 pc
- Shallots 2 pcs
Instructions
Preparation
Wash the potatoes. When dry, punch some holes in them with a fork. This ensures that the potatoes do not tear during grilling.
Then rub a layer of oil around them and cook the sweet potatoes for 40-45 min at 170°C/340°F.
Guacamole
Cut 3 ripe avocados into cubes. Add a generous splash of olive oil, pepper, salt, finely chopped shallots and a little lime juice.
Mash everything with a fork until smooth.
Tomato salsa
Cut the tomatoes into wedges and remove the seeds so that only the flesh remains. Cut it into strips and then into cubes.
Mix the tomato cubes together with olive oil, pepper, salt and lime juice in a mixing bowl.
Finishing
When the sweet potato is ready, make a cut on the top and press the ends together. This gives you room to place the garnishes. Add a little olive oil and salt. Finish with guacamole, tomato salsa and the sour cream and finally a few springs of coriander.
Enjoy!
