Bobotie stuffed sweet potatoes

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Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 2
Beginner
Difficulty  0

Ingredients

  • olive oil to fry 
  • 1 1/2 cups cooked brown lentils 
  • 1 cup cooked butternut squash 
  • 1 small onion diced 
  • 1 tsp ground turmeric 
  • 1/3 tsp ground ginger 
  • 1-2 crushed garlic cloves 
  • 1 tsp yellow mustard seeds 
  • 1 tbsp apple cider vinegar 
  • 1 tbsp smooth apricot jam 
  • salt and pepper to taste 
  • 1/2 cups coconut cream 
  • 4 large sweet potatoes, steamed until soft 

“egg” -like topping 

  • 1/2 cup coconut milk or regular plant milk 
  • 1/4 cup cornstarch 
  • dash of turmeric if you like
  • dry Laurier leaves to serve 
  • onion seeds for crunch and flavor 

Method

  1. Steam or bake the sweet potatoes until nice and soft, let them rest, and slice them open to cool. 
  2. For the bobotie filling, add a generous amount of oil to a pan, add the spices, and wait for them to bubble and turn fragrant, then add the diced onions and fry until fragrant. 
  3. Gradually add the lentils the butternut and a dash of water or vegetable stock, let the bobotie simmer for 5-10 minutes before adding the apple cider, jam, and coconut cream. Season to taste. 
  4. After 5 minutes or so, remove the bobotie filling from the heat and scoop a generous amount of the lentil bobotie into the sweet potatoes. 
  5. Egg-topping: Whisk the egg-like topping until smooth, pour 1-2 tbsp over each sweet potato, add a Laurier leaf and a sprinkle of onion seeds. 
  6. Bake for 15-20 minutes until nice and golden. 
  7. Serve with a salad and enjoy!!
Life-in-the-South-ICON

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