Very good morning to all! Hoooooy I start with recipes for the cold, because Autumn has officially arrived in Spain. And like every cold season, there is a recipe with stuffed sweet potatoes. I don’t know if you already hate them, but for me it is an essential dish in autumn and winter.
Oh! I know it’s been like two weeks without posting a recipe, since the improvised cupcakes of chocolate, but it’s been a very intense few weeks (in the good sense of the word)… Let me give you a summary:
1 medium sweet potato
4 tablespoons of azukis (or common red beans)
1/4 cup of rice
2/ 4 water
Step by step
- The first thing to do is wash the sweet potato and make a deep cut from one end to the other (as you can see in the first photo).
- Later, we will cook it in plenty of water, keeping it gently boiling for about 35 minutes, or until the sweet potato it is a little more tender and can be cut easily.
- Remove it from the water and let it cool. Afterwards, we emptied the interior a bit. We spice it with basil and black pepper and a drizzle of olive oil.
- Put it in the oven at 180 degrees.
- Meanwhile, heat a dash of olive oil olive oil in a small saucepan and sauté the garlic on both sides.
- When it is toasted, add the rice on top and sauté it for 1 or 2 minutes, until it is very lightly browned.
- Then, cover the rice with 2/4 cup of water (better to add it hot) and let it cook at a very gentle boil until the water is gone.
- Next, add the 3 tablespoons of azuki beans, mix and heat.
- Finally, remove the sweet potato out of the oven and fill it.
- Put it back in until the beans are lightly browned and…That’s it! You can now consume it.