Baked potatoes with a twist

Ingredients for 4 servings:

• 4 large sweet potatoes
• 3 avocados, ripe
• 1 lemon(s) or lime, organic
• 1 large onion(s), red
• ½ garlic clove(s)
• 1 large beef tomato(s) or ox hearts
• 1 small chili pepper(s)
• n. B. Salt and pepper from the mill
• e.g. onion rings, red or roasted onions
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simply delicious, simply vegan

Prepare 4 sheets of aluminum foil and sprinkle with a little salt from the mill. Wrap the washed sweet potatoes in them and bake in a preheated oven at 200°C (convection oven) for approx. 20-30 minutes (depending on size). In the meantime, for the guacamole, peel and pit the avocados, grate half the zest from the lemon or lime, and juice the fruit. Mash the avocado flesh with a fork and mix with the juice and zest of the lemon or lime. Halve the chili pepper lengthwise and carefully remove the seeds—be careful not to get any on your fingers—and finely chop 1/4 or 1/2 of the pod, depending on how spicy you want it. Finely dice the onion and finely chop the garlic. Similarly, dice the tomato into very small cubes. Mix everything with the mashed avocados and season with salt and pepper to taste. Unwrap the cooked sweet potatoes and cut them lengthwise. Fill with guacamole and garnish with a few red onion rings (or roasted onions) and some parsley. Serve with salad as a main course or as a spicy side dish with grilled food.