Ingredientes Kalettes® picantes
Un chorrito de aceite de oliva
1/2 cuchara de paprika
1/2 cuchara de Cayena
1/2 cucharada de ajo en polvo
1/2 cucharada de Jengibre en polvo
1/2 cucharada de nuez moscada
100 gr. De avellanas
50 gr. De pasas
Parmesano al gusto
Hojas de Albahaca
Bake the sweet potatoes at 180-degrees in the oven in their skin for around 45 minutes or until soft.
In a dry frying pan, toast ½ tsp of cumin seed and ½ tsp of chilli flakes.
Remove the seeds and flakes and mix them with ½ tsp of ground paprika.
Taking the sweet potatoes from the oven, remove the sweet potato flesh from its skin and mash thoroughly with a good 50g of butter, season and add the spice mixture.
Wash and separate the Kalettes® leaves and dry thoroughly, but gently, so as not to bruise the leaves. Sauté the Kalettes® in a heavy bottomed pan with a little butter.
Then fold the Kalettes® into the sweet potato and spices mix.
Pile into a dish, top with a few knobs of butter and bake at 200 degrees for about 25 minutes or until lightly crisped on the top.