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Receta: Boniato relleno con Queso de Cabra y Ras El Hanout

Ras el Hanout is a mixture of spices originally from Morocco, which is used to season dishes such as lamb, chicken, vegetables and rice. This blend of spices has a warm, spicy flavor that adds an exotic touch to any dish in which it is used. In this recipe for roasted sweet potato with goat cheese, pomegranate and honey, ras el hanout is one of the key ingredients to give it a unique and aromatic flavor. In addition, it should be noted that this Ras El Hanout spice mix has a complex and balanced flavor that combines perfectly with the sweetness of sweet potato and honey, as well as the acidity of pomegranate. We tell you the recipe step by step:

Ingredientes del Boniato Asado con Ras el Hanout

Elaboración del Boniato Asado con Ras el Hanout

  1. Preheat the oven to 200°C.
  2. Wash the sweet potato and dry it well. Then, pierce them with a fork and wrap with aluminum foil.
  3. Place the sweet potato on a baking sheet and bake for 45-50 minutes, until soft and cooked.
  4. Meanwhile, crumble the goat cheese into small pieces and set aside.
  5. When the sweet potato is ready, cut a line lengthwise and open it.
  6. With the help of a spoon, empty some of the sweet potato pulp, leaving a border of about 1 cm.
  7. In a bowl, mix the sweet potato pulp, the reserved goat cheese, a tablespoon of Ras El Hanout and a little EVOO.
  8. Peel the pomegranate and separate the grains.
  9. Cover the two parts of the sweet potato with the mixture, sprinkle them with honey and decorate with the pomegranate grains and fresh parsley.
  10. Serve hot.
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