Baked Sweet Potatoes with spicy ERIKI sauce

Chestnut soup with PIPERIKI

February 12, 2019

Sandwiches with PIPERIKI cream

February 12, 2019

Chestnut soup with PIPERIKI

February 12, 2019

Sandwiches with PIPERIKI cream

February 12, 2019

Baked Sweet Potatoes with spicy Eriki ARAKYNTHOS sauce

and dry fruits

Ingredients

Medium size sweet potatoes, scrubbed clean
5 tbsp. eriki ARAKYNTHOS
3 tbsp. strained yoghurt
2 tbsp. hot harissa sauce, ready-made
2 tbsp. sesame
2 tbsp. pumpkin seeds
2 tbsp. raw hazelnuts, peeled
extra virgin olive oil
1 handful of fresh parsley or coriander leaves
A few parsley leaves, chopped

Time: 2 hours &15' | Servings: 4 | Degree of Difficulty: Easy

Instructions

Preheat the oven to 180 ° C in the air mode. With a sharp knife prick sweet potatoes all over. Transfer them to a small baking dish and bake them in the centre of the oven for 1 hour and 45’ to 2 hours, depending on their size until they are softened.

Mix eriki with 2 tbsp. harissa sauce and 3 tbsp. drained yogurt to have the spicy sauce eriki ARAKYNTHOS.

In a non-stick pan, lightly roast sesame, pumpkin seeds and hazelnuts. Sprinkle with a pinch of salt, mix with a spatula and leave them to cool.

Once the potatoes are baked, cut them in the middle and transfer them to dishes. Garnish with 1 tbsp. eriki spicy sauce and pour some oil. Season and top with some of the nuts mixture and chopped leaves of parsley and/or coriander.

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