6 medium sweet potatoes, with skin, well washed (1.1 kg)
1 hand of garlic, washed and peeled (approximately 200 g)
For the sauce
2 large red peppers, approximately 365 g
1 crushed clove of garlic
1 tablespoon of fresh thyme, chopped, or 1/2 tablespoon of dried thyme
1 tablespoon of salt, to taste
A pinch of cayenne pepper
2 tablespoons of white wine vinegar
2 tablespoons of olive oil
6 medium sweet potatoes, with skin, well washed (1.1 kg)
1 hand of garlic, washed and peeled (approximately 200 g)
For the sauce
2 large red peppers, approximately 365 g
1 crushed clove of garlic
1 tablespoon of fresh thyme, chopped, or 1/2 tablespoon of dried thyme
1 tablespoon of salt, to taste
A pinch of cayenne pepper
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 cook until tender, approximately 25 minutes
Drain and let cool
Prepare the sauce: char the peppers on a grill
After that, place them in a plastic bag, remove air, close and wait for them to cool
Remove from bag and pass through running water, pulling off burned skin
Halve the peppers and remove seeds
Pulse the peppers, garlic, thyme, salt, and cayenne pepper in a processor or blender until smooth
Add the vinegar and olive oil, continue blending until homogeneous. Reserve
Arrange arugula leaves on a serving platter. Reserve
Cut the sweet potatoes into four pieces and arrange them over the arugula
Place a little of the pepper sauce on top and serve the rest on the side
Approximately 178 calories per serving
