Preparation time15’
Cooking time90’
Level of difficultyMedium
For the sweet potato puree:
600 gr. sweet potatoes, peeled and sliced, steamed until very soft
40 gr. butter
60 gr. milk
¼ teaspoon dry chili
1/8 kg cinnamon
1 teaspoon maple syrup
Salt and pepper
For the base:
1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon garlic melted
2 red peppers, cut into slices
2 chopped carrots
1 tablespoon jalapeno chopped
60 g water + 1 chicken cube
1 tablespoon tomato puree
200 gr. cooked black beans (100 g raw, cooked and drained)
1 cup of spinach leaves, coarsely chopped
250 gr. ham cut into squares
1/2 cup of chopped coriander, plus more for serving
100 gr. grated cheddar cheese
For serving:
1 sliced avocado
200 gr. Cottage cheese
1. Preheat the oven to 200 °C. Put the sweet potatoes in a bowl. Add the butter and the milk and stir until melted and combined well! Add the chili, the cinnamon, the maple syrup, the cheddar cheese and a good pinch of salt and pepper.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and sauté until they start to soften for 1-2 minutes. Add the peppers, the carrots and the jalapeno. Cook for another 5 to 10 minutes or until the vegetables are soft and caramelized. Add the water, the broth and the tomato paste, cook for another 5 minutes and then the black beans, the ham, the coriander and the cheese. Stir and remove from the heat.
3. Then divide the filling between 4 pans. Spread the sweet potato puree on top of each pie. Place the pans in a larger pan and put them in the oven for about 20 minutes. Garnish with chopped coriander, avocado and accompany with cottage cheese.
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