Sweet Potato and Bell Pepper Puree

1 serving

25 minutes

Sweet potato and bell pepper puree is a delicate and aromatic dish of American cuisine, where the sweetness of sweet potatoes harmoniously blends with the bright, slightly smoky notes of roasted bell peppers. This recipe, inspired by the traditions of the southern states of the USA, features a rich flavor complemented by the spiciness of thyme and the zesty heat of Tabasco. The velvety texture is achieved by carefully passing the ingredients through a sieve, while garlic and olive oil add a rich, deep aroma to the dish. This puree is perfect as a standalone side or as a base for sauces and appetizers. It can be served with meat, fish, or even crispy toasts, creating unexpected gastronomic combinations.

Energy value per serving

• Calories: 284.9
• Proteins: 4.1g
• Fats: 20.1g
• Carbohydrates: 23.2g

Ingredients

• Sweet potato: 100 g
• Sweet pepper: 100 g
• Garlic: 10 g
• Thyme: 3 g
• Olive oil: 20 ml
• Salt: pinch
• Ground red pepper: pinch

Cooking steps

1. Mix all ingredients and bake in foil at 180 degrees until cooked.

   Required ingredients:

   • Sweet potato: 100 g
   • Sweet pepper: 100 g
   • Garlic: 10 g
   • Thyme: 3 g
   • Olive oil: 20 ml

2. Blend and strain through a sieve.

3. Add Tabasco, salt, and pepper to the prepared mixture.

   Required ingredients:

   • Salt:  pinch
   • Ground red pepper:  pinch