A kind of sweet potato wrench

Sort of sweet potato butter with aubergine hummus

Have you ever made a sweet potato sandwich? If you have, you probably know how good it tastes! But if you haven’t tried it, now’s the perfect time to do so, because we’re about to share one healthy sweet potato butter recipe with you. Who would have thought that oven-roasted sweet potato slices could offer such strong competition to classic bread? The sweet potato doesn’t really taste like bread, but when combined with the flavourful hummus and crunchy vegetables, the sweet potato butter is a light but hearty snack that is perfect for lunch, a snack or a quick dinner. A delightful treat that will captivate the hearts of vegetable fans big and small.

Quantity: for two
Preparation time: 1h 15
Severity: light
To prepare you need:

• 1-2 eggplants (if you use a large eggplant, one may be enough)
• 2 cloves of garlic
• 1-2 tbsp tahini
• 1 freshly squeezed lemon juice
• a few pinches of ground spices
• a few pinches of sea salt
• a few pinches of chilli powder
• 1-2 medium-sized sweet potatoes
• 1-2 tomatoes (sliced)
• a generous amount of green salad or spinach leaves
• 1 onion (sliced)
• oven plate
• a food processor or more powerful blender

How to prepare sweet potato butter?

Start by making eggplant hummus. To do this, wash the aubergines, cut them in half and place them on a baking tray lined with baking paper. Pierce the holes with a fork and bake at 180 degrees for about 40 minutes, or until the eggplant is soft. Allow the eggplant to cool slightly, then place the cooled eggplant halves on a sieve, remove the peel and squeeze out the excess water from the cooked contents. Then place the eggplant in a food processor with the garlic, tahini and seasoning and blitz until smooth.

Set the aubergine hummus aside to cool and prepare the sweet potato slices. To do this, wash and peel the sweet potato (unpeeled sweet potato is also suitable) and slice into slices about 0.5-1 cm thick. Place the sweet potato slices on a baking tray covered with baking paper and bake at 200 degrees for 30 minutes, until the sweet potato is soft and golden brown. Allow the sweet potato slices to cool and then start making the sandwich. Smear one of the sweet potato slices with aubergine hummus, top with a lettuce leaf, tomato slice and onion ring, and repeat the process if desired. On top of everything, place another slice of sweet potato. Serve and enjoy!