Recipe

Sweet Potatoe And Parsnip Amandine Recipe

	Nixie / All my dishes 9 months, 3 weeks ago A different spin on the traditional Jacket Potatoe. I use sweet potatoes instead as they are my favourite. The Sweet Potatoe shells are filled with spiced parsnip and sweet potatoe flesh, crunchy almonds, yogurt and cheese. Prep:60m Cook:20m Servings:4	Nixie
	easy vegetarian

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joe1155

barbiemens

Ingredients

Sweet potatos, large - x4

Parsnips, diced - 225g

Natural yogurt - 30ml

Cheese, grated - 115g - (I like to use goat gouda, but if you can't find it then use cheddar or gruyére)

Egg, beaten - 1

Butter - 25g

Almonds, slivered - 50g

Cumin, ground - 2.5ml

Coriander, ground - 5ml

Salt & ground black Pepper

Directions

Pre-heat the oven to 200 degrees celcius.

Rub the sweet potatos all over with olive oil, cut in half and bake for approximately 1 hour or until the flesh is soft.

While the sweet potatos are cooking, boil the parsnips until soft. Then drain well and mash with the butter, cumin, coriander, and natural yogurt.

Once the sweet potatos are cooked, scoop out the flesh (leaving the shells intact with some flesh still there) and mash into the parsnip mixture. Then stir in the grated cheese of choice, egg, and 3/4 of the slivered almonds.

Fill the potato shells with the mixture and spinkle over the remaining almonds. Return to the oven and backe for approximatly 20min or until golden brown. The filling should set lightly.

This is a lovely side dish, but equally so can be enjoyed on its own if you are on a diet or being frugal.

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Comments

joe1155 9 months, 3 weeks ago said:
This sounds great!

krumkake 9 months, 3 weeks ago said:
That sounds delicious - never thought of this combination, but will most definitely be trying it...wonderful flavors. Thank you!

barbiemensher 9 months ago said:
I tried this over the weekend and it went over very well. I skipped the egg, though. I was in a rush and figured I could cut down on the baking time without it - it worked, too! I think I'd try toasting the cumin and coriander first next time so they're not as harsh or maybe even try different herbs altogether, like dill or thyme, just to see how that works. Thanks for this fantastic post!

lagoulue 1 week, 6 days ago said:
Wow, this sounds delicious, and very good for colder weather. Comforting and rich! I think I'll make this over the holidays for my vegetarian sister and brother-in-law -- I'm betting it looks very impressive on the serving dish, and they'll never guess how easy it was.

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