6 medium-sized sweet potatoes, peeled and well-washed (1.1 kg)
1 bunch of agria leaves, washed and drained (approximately 200 g)
For the sauce
2 large red peppers, seeded and chopped (365 g)
1 minced garlic clove
1 tablespoon of fresh thyme, chopped, or 1/2 teaspoon of dried thyme
1 tablespoon of salt or to taste
1 dash of hot paprika
2 tablespoons of white wine vinegar
2 tablespoons of olive oil
6 medium-sized sweet potatoes, peeled and well-washed (1.1 kg)
1 bunch of agria leaves, washed and drained (approximately 200 g)
For the sauce
2 large red peppers, seeded and chopped (365 g)
1 minced garlic clove
1 tablespoon of fresh thyme, chopped, or 1/2 teaspoon of dried thyme
1 tablespoon of salt or to taste
1 dash of hot paprika
2 tablespoons of white wine vinegar
2 tablespoons of olive oil
In a large pot, place the sweet potatoes, cover with cold water and bring to a boil
When boiling, reduce heat and simmer until tender (approximately 25 minutes)
Drain and let cool
Prepare the sauce: place the pepper on a grill or under broiler to char the skin
Then, place it in a plastic bag, remove air, seal and let cool
Remove from bag and peel off charred skin
Cut in half and remove seeds
Blend in a processor or blender the pepper, garlic, thyme, salt, and hot paprika until smooth
Add vinegar and oil and continue blending until mixture is homogeneous. Reserve
Arrange agria leaves in a salad bowl. Reserve
Cut sweet potatoes into four pieces and arrange on top of agria leaves
Place a little of the pepper sauce on top and serve with the remaining sauce on the side
178 calories per serving
