Baked sweet potatoes  past chilli and garlic butter

Baked sweet potatoes past chilli and garlic butter

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Spicy herb butter melts over the sweet, yearning sweet potatoes.

The ingredient of Baked sweet potatoes past chilli and garlic butter

  1. 3 small sweet potatoes (kumara)
  2. 2 tbsp olive oil
  3. 2 onions, halved, thinly sliced
  4. 1 small red chilli, seeds removed, finely chopped
  5. 1 tbsp finely chopped flat-leaf parsley
  6. 1 garlic clove, crushed
  7. 125g unsalted butter, softened

The instruction how to make Baked sweet potatoes past chilli and garlic butter

  1. Preheat oven to 200u00b0C. For herb & chilli butter, amalgamation ingredients, subsequently next form into a log shape, wrap in plastic wrap and chill.
  2. Wrap each potato in foil and bake for 30 minutes, subsequently next entry foil and bake for a extra 10 minutes until cooked through.
  3. Meanwhile, heat oil in a frypan exceeding medium-high heat, go to onions and cook, stirring occasionally, for 20 minutes or until crisp and golden.
  4. To serve, slice herb & chilli butter into 1cm rounds. Halve each potato lengthways and height past a round of butter and fried onions

Nutritions of Baked sweet potatoes past chilli and garlic butter

calories: 243.78 calories
fatContent: 23 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 7 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 1 grams protein
cholesterolContent:
sodiumContent: 9.57 milligrams sodium

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