The Tastiest Potatoes You've Ever Tried
Preparation: 10 minutes.
Cooking: 40 minutes.
Servings: 2 portions
Ingredients:
- 2 medium sweet potatoes
- 120 g chickpeas
- One teaspoon curry powder
- ½ teaspoon paprika
- One teaspoon extra virgin olive oil
- One Sicily Avocado Hass variety
- 2 generous tablespoons sour cream
- Fresh parsley
- Salt
- Freshly ground black pepper
Preheat the oven to 200°C (static mode).
Once hot, place the sweet potatoes on a baking sheet lined with parchment paper. Cook for about 30-40 minutes, checking the internal flesh with a fork. Let them cool slightly.
Meanwhile, heat the oil in a pan: add the chickpeas with the two spices – curry and sweet paprika – and toast them until the spices are well distributed and there is no moisture left. Let them cool slightly.
When the potatoes are lukewarm, cut them in half, removing the outer skin: cut the avocado in half, remove the pit, and slice it widthwise.
Stuff the sweet potato with chickpeas, avocado, and sour cream: season with salt and freshly ground black pepper, sprinkle with chopped parsley, and serve.
Extra tip:
If you don't want to add extra fat, omit the oil for the chickpeas, cooking them in a perfectly non-stick pan with a teaspoon of their cooking water instead of oil.