Whole Life Magazine

October / November 2016

Issue link: https://digital.copcomm.com/i/732294

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Page 18 of 43

Translated by Meike Fleskens taste of health Photos: Joanne de Lijster Concept & Styling: Meike Fleskens CRISPY SKIN SWEET POTATOES with CHILI FETA AND BASIL What you need: 4 sweet potatoes + skin of sweet potatoes (can be used for other dishes -- a nice mash, soup or fries) 1 or 2 red chili peppers 2 bunches of fresh basil leaves 7 ounces of feta cheese 1 lemon (olive) oil salt zest grinder aluminum foil What to do: Preheat the oven to 375 degrees. Poke a few holes into the center of the unpeeled sweet potatoes. Drizzle oil on top, add a pinch of salt and wrap each potato in aluminum foil. Bake in the oven for 45-60 minutes until soft. Heat oil in a frying pan and fry the sweet potato skin until golden and crispy. Drain them on paper towels and sprinkle with salt. Take the chili pepper and cut into small pieces (re- move the seeds before cutting if you don't like it to be too spicy). Kibble the feta roughly. When ready, release the sweet potatoes from the aluminum foil and cut halfway into eight pieces. This way you can fold it open and serve it looking like a fl ower. Place it on the plate surrounded by pieces of crispy skin and basil leaves. Sprinkle salt, chili pepper, feta cheese and lemon zest on top. Finish it off with a drizzle of olive oil and a squeeze of lemon. october/november 2016 19

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