Grilled Stuffed Sweet Potatoes
Grilled Stuffed Sweet Potatoes - Versatile with an Asian flair
Healthy, because
Even smarter
Nutritional values
In Sweet potatoes is rich in potassium, which is important for the transmission of nerve impulses and muscle function. Mint comes as an all-round talent: The herb counteracts stomach and digestive complaints, relieves cold symptoms and clears the airways.
Smoked paprika powder gives the grilled stuffed sweet potatoes a particularly spicy flavor. You can get it in well-stocked supermarkets and health food stores. If you can't get any, you can substitute it with sweet paprika powder.
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,259 mg | (31 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 8 small Sweet potato
- 2 red onions
- 1 Tbsp Canola oil
- 14 ozs chickpeas (drained weight)
- 2 Tbsps olive oil
- salt
- 2 generous pinches smoked ground paprika
- 2 generous pinches ground Cumin
- 2 ¼ ozs Greek yogurt
- 3 Tbsps Tahini
- ½ lemon (juice)
- 3 ozs butter
- 1 ¾ ozs Feta
- 1 handful mint
- ¼ pomegranate (seeds only)
- 2 Tbsps roasted sesame
Kitchen utensils
Preparation steps
Wash sweet potatoes, pat dry, wrap each in a piece of aluminum foil. Place in the hot embers of a charcoal grill and cook for 30-40 minutes until tender.
Meanwhile, peel and quarter onions. Brush grill grate with canola oil. Grill onions over hot grill, turning, for 6-8 minutes. Drain chickpeas, rinse and drain. Heat olive oil in a skillet. Add chickpeas, season with salt, paprika and cumin and roast, turning over medium heat, until crispy, 5 minutes; then set aside.
Mix yogurt with tahini, lemon juice and 1-2 tablespoons of water and season with salt.
Unwrap sweet potatoes from foil, cut lengthwise, lightly press opening and place in a wide pan. Salt the inside and spread the butter in pieces inside. Divide onions into layers, mix with chickpeas and add to sweet potatoes. Finely crumble the feta. Wash mint, shake dry and pluck leaves and tops. Top stuffed sweet potatoes with mint and drizzle with yogurt sauce. Sprinkle with feta, pomegranate seeds and sesame seeds.
