Filled Sweet Potatoes with Sauerkraut
Until now, sweet potatoes were a rarity on our dinner table. The transportation way was too long, the needed energy and the environmental impact too high. It is absurd that we now buy it more often, since due to climate change the sweet potato now grows in our area, too. Essential for a successful cultivation are new breeds, but also a mild climate, and protection from wind and cold rain. This year, we want to try to cultivate them ourselves and we are excited to tell you about the progress!
Back to our recipe. Sweet potatoes are only loosely related to our potatoes, but apart from that they live up to their name. This nodule’s incredible sweetness can be used perfectly to balance the sourness of fermenting. We love experimenting with our fermented products, so we also have a variety of sauerkrauts. Of course, we have the classic, but hot white cabbage and sauerkraut with turmeric, which adds a golden colour, you’ll always find in our pantry. We used the last one, also known as Golden Kraut, for our recipe. But no matter which sauerkraut you use, it is important the kraut is put on the potatoes fresh. This way it is still crispy, but also keeps the important lactic acid bacteria which are so healthy.
Preheat the oven to 220°C (upper/lower heat) and put a slice of baking paper on a baking rack.
Wash the sweet potatoes well and prick them a few times with a knife. Bake the vegetables on the middle rack for about 35-45 minutes, depending on how large they are, until they are soft (test with a stick).
Blend the cashews with the vinegar, maple syrup, sunflower oil, capers and water until creamy, and season with salt. (If you do not have a powerful blender, you need to soak the cashews for about 4 hours or even over night in fresh water.)
Heat a small pan and fry the chickpeas in the oil until they start to leap. Season with smoked paprika and salt.
Cut the potatoes lengthwise, press the halves aside and salt them a bit. Afterwards, cover them with sauerkraut, chickpeas and sauce.
Additionally, we garnished the dish with sesame and mustard greens. Right now, they grow as green manure on our patches, and their tanginess is a great addition to the dish. Of course, you can also use other spicy salad like rucola or radish sprouts.
For 2 Servings
2 sweet potatoes a 300 g
FOR THE SAUCE
50 g cashews
2 tsp white wine vinegar
1 tsp maple syrup
2 tsp virgin sunflower oil
2 tsp capers
35 ml water
FOR THE FILLING
150 g dried chickpeas
1 tbsp virgin sunflower oil
1/2 tsp smoked paprika powder
100 g fresh sauerkraut
1 hand full of mustard greens