Sweet potato kumpir with avocado cream

Ingredients for 2 servings:

• 4 tbsp oil
• salt and pepper
• 2 sweet potatoes
• 1 avocado(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 50 g sour cream
• ½ lime(s)
• 1 tsp chili flakes
• 1 small bell pepper(s), red
• 30 g almonds, chopped
• 3 sprigs of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C (top and bottom heat). Mix the oil with salt and pepper in a bowl. Wash and dry the potatoes, and place them on a prepared baking sheet. Brush them all over with the oil. Bake in the hot oven for about 50 minutes. Scoop out the avocado flesh with a spoon, place it in a bowl, and mash it finely. Peel and finely dice the shallot and garlic, and add them to the avocado along with the sour cream. Squeeze half a lime and add the juice. Season with salt, pepper, and chili flakes. Trim and finely dice the bell pepper. Roast the almonds in a pan without oil. Cut two-thirds of the cooked sweet potatoes lengthwise and cut them crosswise at the top, slightly separating them. Spread the avocado cream over the potatoes. Finely chop the parsley and sprinkle it over the cream along with the diced bell pepper and almonds.