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804 kcal
30 min.
Baked sweet potatoes with halloumi, cilantro pesto, and red currants

Recipe for Baked sweet potatoes with halloumi, cilantro pesto, and red currants

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x portion

NaN g

804 kcal

x g

3 kcal

804.4
Calories
28.5g
Prot.
57.2g
Fat
43.7g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Halloumi, Cheese4× portion (80 g)
  • Sweet potato0.5× piece (65 g)
  • Currants1× handful (40 g)
  • Coriander leaves, fresh2× handful (40 g)
  • Olive oil2× tablespoon (20 g)
  • Cheese, Parmesan, fresh2× tablespoon (20 g)
  • Pine nuts1× tablespoon (15 g)
  • Lemon1× slice (10 g)
  • Salt1× teaspoon (3 g)
  • Chili pepper1 g
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How to make Baked sweet potatoes with halloumi, cilantro pesto, and red currants

  1. 1. Preheat the oven to 200 degrees Celsius.

  2. 2. Wash the sweet potatoes, peel them. Cut into thin strips. Line a baking sheet with parchment paper and lay out the sweet potatoes, sprinkle them with half of the salt and hot paprika. Bake in the oven for 20 minutes.

  3. 3. Halfway through baking, add halloumi cut into thin strips to the sweet potatoes.

  4. 4. Meanwhile, prepare the pesto. Grate the Parmesan, wash and chop the cilantro. Blend the grated cheese, cilantro, pine nuts, olive oil, lemon juice, and remaining salt.

  5. 5. Serve the baked sweet potatoes with the pesto, sprinkled with red currants.

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