Baked sweetpotatoes Olive-Hummus | North Carolina Sweet Potatoes

Baked sweetpotatoes Olive-Hummus

2 servings

Ingredients for 2 portions:
2 sweetpotatoes from North Carolina (250-300 g)
½ Bund parsley
120 g chickpeas (1/2 can), drained
3 tbsp yoghurt
1 tsp lime juice
Salt, pepper
1-2 tsp black cumin
40 g sliced black olives

Potatoes:
1. Preheat the oven to 200 °C (circulating air 180 °C). Wash sweetpotatoes, prick with a fork and cook on a baking tray for about 50 minutes.
2. Pierce with a fork to test if the sweetpotato is well-cooked. Depending on the size of the sweetpotato the cooking time may be ca. 10 minutes longer. Then cut open and fill! Serve in parchment paper

Preparation time: ca. 55 Minutes

Topping:
1. Wash parsley and shake dry, pluck the leaves and blend with chickpeas, yoghurt, lime juice, salt and pepper.
2. Spread the puree over the sliced sweetpotato and garnish with black cumin and olives.

Preparation time: ca. 10 Minutes

Nutrition facts per portion:
Energy:
352 kcal
Protein:
7 g
Fat:
6,1 g
Carbohydrates:
65 g