2 tablespoons of butter or margarine
1 tablespoon of Worcestershire sauce
1 and 1/2 tablespoons of mustard
Black pepper to taste
Casings from 4 large sweet potatoes, cut into strips about 2 cm wide (200g)
Mold for accompaniment:
1 cup of cream or plain yogurt without fat (240g)
1 tablespoon of lemon juice
2 tablespoons of mustard
2 green onions, chopped
1/2 tablespoon of Worcestershire sauce
2 tablespoons of butter or margarine
1 tablespoon of Worcestershire sauce
1 and 1/2 tablespoons of mustard
Black pepper to taste
Casings from 4 large sweet potatoes, cut into strips about 2 cm wide (200g)
Mold for accompaniment:
1 cup of cream or plain yogurt without fat (240g)
1 tablespoon of lemon juice
2 tablespoons of mustard
2 green onions, chopped
1/2 tablespoon of Worcestershire sauce
Preheat the butter with Worcestershire sauce over low heat
Remove from heat and add mustard and black pepper
Baste the inside of the sweet potato skin with the mustard mixture
Arrange in a baking dish, glazed side up
Season with salt and black pepper
Roast in a hot oven (250°C) for about 15 minutes or until tender and crispy
Serve with the mold: if using cream, mix with lemon juice
If using yogurt, do not use lemon juice and mix with remaining ingredients
Dip the sweet potato skins in the mold and serve as a snack
Yield: 6 portions.
