John Myers
Sweet Potato Wraps
The perfect sweet potato wraps recipe with a picture and simple step-by-step instructions.
- 2 Sweet potatoes
- 4 Tortillas
- 1 Onion
- 1 Clove of garlic
- 4 leaves Romaine lettuce hearts
- 1 Carrot
- 0,5 Cucumber
- 0,25 Lemon
- 250 g Soy yogurt
- 1 tsp Cumin
- 1 tsp Sumac
- 2 Stems Mint fresh
- Salt and pepper
- Olive oil
- 1 small handful Almonds
- Only wash the sweet potatoes thoroughly, do not peel them. Dice, place on a baking sheet, drizzle with olive oil. Salt, pepper and bake in the oven at 200 ¤ C for 20 minutes until golden brown.
- In the meantime, cut the cucumber in half and remove the seeds (it works great with a teaspoon). Grate coarsely. Mix with lemon juice, salt, pepper and chopped mint and stir into the yogurt.
- Cut the salad into fine strips. Coarsely grate the carrot.
- Toast the almonds without fat in a pan and roughly chop them.
- Finely chop the onion and garlic, sauté in a little olive oil. Stir in the cumin and add the sweet potatoes from the oven. Fry together for another 2 minutes.
- Heat the wraps (microwave, oven). Fill and sprinkle with sumac.
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