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Sweet potatoes with avocado cream and wild rice

Sweet potatoes with avocado cream and wild rice


  • Sweet Potatoes 200 grams
  • Wild rice 120 grams
  • Butter 30 grams
  • Dill 5 grams
  • Parsley 5 grams
  • Onion sibulet 7 grams
  • Chilli pepper 1 grams
  • Avocado ½ pieces
  • Lemon juice 2 ml
  • Olive oil 20 ml
  • Ground black pepper 1 grams
  • Salt 2 grams

  1. Mash avocados, add olive oil, lemon juice and spices, mix thoroughly.
  2. Cut the sweet potato from the top along the length and bake entirely in the uniform in the oven at a temperature of 220-230 degrees for 35-45 minutes.
  3. Boil wild rice in salted water for 30–40 minutes.
  4. Put the prepared rice in a plate, fill with melted butter with chopped greens.
  5. Top on the yam to put the cream of avocado, sprinkle with pepper, and finely chopped onions sibulet.

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