These baked sweet potatoes have a fresh filling with avocado, cucumber and feta
Heat the oven to 200 degrees. Brush the sweet potatoes with oil and sprinkle with a pinch of salt and pepper. Wrap the sweet potatoes in aluminum foil. Place them in the oven for about 45 minutes. Roast them until done, then check with a skewer whether they are soft on the inside. Mix the Greek yogurt with the crushed garlic clove, lemon juice and a pinch of salt and pepper.
Cut the tomatoes into quarters and the cucumber into pieces. Mash the avocado flesh with a fork. Remove the sweet potatoes from the foil and don’t cut them in half. Fill them with some of the avocado mixture, tomatoes, cucumber and sprinkle with some feta and walnuts. Serve with the yogurt sauce.
Source: Leukerecepten by leukerecepten-nl.
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