Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, fried sweet potatoes with cabbage,cucumber and baked beans. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Fried sweet potatoes with cabbage,cucumber and baked beans is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Fried sweet potatoes with cabbage,cucumber and baked beans is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook fried sweet potatoes with cabbage,cucumber and baked beans using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fried sweet potatoes with cabbage,cucumber and baked beans:
- Take 2 medium sized cucumber
- Take Salt
- Get 3 small sized fresh Potatoes
- Prepare 1 small sized cabbage
- Get 1 tin baked beans
Using your hands, cover each potato in a teaspoon of oil. Do not allow them to boil. Once the sweet potatoes are cool enough to handle, cut them in half lengthwise, leaving the bottom intact. Divide the black bean filling over the sweet potatoes.
Steps to make Fried sweet potatoes with cabbage,cucumber and baked beans:
- Peel and slice fresh Potatoes.
- Sprinkle salt on it.
- Heat up frying pan,pour in the oil onces is hot gradually add the fresh Potatoes and fry.
- Fry for 2-3mins and stir at intervals.
- Wash and slice the cucumber and cabbage.
- Then pour the baked beans and serve.
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise, leaving the bottom intact. Divide the black bean filling over the sweet potatoes. Top with diced avocado, chipotle yogurt Make ahead: The sweet potatoes can be baked a day ahead, stored in the refrigerator, and. Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding "a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a.
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