Ingredients:
- 2 large sweet potatoes
- Salt and pepper
- Olive oil
- 1 tablespoon of coconut oil
- 1 mango, cut into cubes
- 1 cup of chorizo, cut into cubes
- 4 quail eggs
- 50 gr. feta cheese
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Finely chopped fresh basil + a few leaves to decorate Preparation:
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Preheat oven to 200 C / 400 F. Line a baking sheet with foil and set aside.
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Pierce the sweet potatoes several times with a fork. Place the sweet potatoes on the lined baking sheet and bake for 30 minutes until half tender. Remove them before they get too soft as we want to cut the flesh into cubes.
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When the sweet potatoes are cool enough to handle, cut them in half lengthwise.
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Then, take a sweet potato half and use a knife to make lengthwise and crosswise cuts in it, leaving a thin layer inside with the peel so that it can stand up on its own (about 1/2 cm). Sprinkle with salt and pepper, return them to the baking sheet, skin up, and bake for further 5 minutes, to get a crispier skin.
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Meanwhile, in a small pan heat 1 tablespoon of olive oil and fry the diced chorizo for about 5 minutes. Set aside.
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In another pan heat 1 tablespoon of coconut oil and sauté the diced mango, sweet potato and chopped fresh basil for 5 minutes.
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In the same pan, heat a little bit of olive oil, then fry 1 – 2 quail eggs. Repeat the operation for the remaining eggs.
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Take the potato skins out of the oven and fill each potato boat with crumbled feta cheese, sweet potato & mango mixture, chorizo and top with two quail eggs. Sprinkle with pepper and fresh basil leaves.
Notes: Pics and printable recipe available at: http://ift.tt/28L0A0l
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