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4 Servings
INGREDIENTS
3 large sweet potatoes
150 g frozen peas
1 leek
150 g green broadbeans
500 ml yogurt
3 tsp turmeric
2 tbsp olive oil
Sea salt
Pepper
Allergens are marked in bold
Step 1
Rub sweet potatoes with olive oil and salt and place on a baking sheet. Bake in a 200°C oven on shelf level 2 for 25 minutes.
We suggest: NEFF Full Steam
Enjoy succulent and fuller flavour whilst retaining all the nutrients with NEFF Full Steam cooking.
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Step 2
Place the peas, chopped leek and beans on a perforated cooking tray and when the cooking time for the sweet potatoes is done, place them in the oven with the sweet potatoes on shelf level 4 and bake for another 10 minutes with high-intensity added steam. Meanwhile, stir the turmeric into the yogurt.
Step 3
Slit the sweet potatoes down the centre, squeeze open and slightly fluff the soft pulp inside with a fork. Distribute turmeric yogurt and green vegetables onto the sweet potatoes and season with salt and pepper.
Step 4
Instead of green vegetables, you can also use other vegetables from your fridge, according to taste. Let your creativity run wild!
