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Recipe: Oven Sweet potato with leftover veggies

Sweet Potato with Veggies

Oven Sweet potato with leftover veggies

Recipe

Sweet Potato with Veggies

4 Servings

INGREDIENTS

3 large sweet potatoes

150 g frozen peas

1 leek

150 g green broadbeans

500 ml yogurt

3 tsp turmeric

2 tbsp olive oil

Sea salt

Pepper

Allergens are marked in bold

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Step 1

Step 1

Rub sweet potatoes with olive oil and salt and place on a baking sheet. Bake in a 200°C oven on shelf level 2 for 25 minutes.

We suggest: NEFF Full Steam

We suggest: NEFF Full Steam

Enjoy succulent and fuller flavour whilst retaining all the nutrients with NEFF Full Steam cooking.

Find out more
Step 2

Step 2

Place the peas, chopped leek and beans on a perforated cooking tray and when the cooking time for the sweet potatoes is done, place them in the oven with the sweet potatoes on shelf level 4 and bake for another 10 minutes with high-intensity added steam. Meanwhile, stir the turmeric into the yogurt.

Step 3

Step 3

Slit the sweet potatoes down the centre, squeeze open and slightly fluff the soft pulp inside with a fork. Distribute turmeric yogurt and green vegetables onto the sweet potatoes and season with salt and pepper.

Step 4

Step 4

Instead of green vegetables, you can also use other vegetables from your fridge, according to taste. Let your creativity run wild!

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