Sweet potato toast with muhammara

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 392 Kcal, 7g Protein, 35g Carbohydrates, 24g Fat


  • Muhammara
  • 3 red peppers, halved lengthwise
  • 1 garlic clove
  • 50 g toast bread, cut into cubes
  • 0.5 lemons, use only the juice
  • 70 g walnuts
  • 1 tsp salt
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • Sweet potato toast
  • 2 sweet potato, cut lengthwise into slices approx. 5 mm thick
  • 1 tbsp olive oil
  • 0.25 tsp sea salt
  • 0.5 bunch peppermint, roughly chopped
  • a little pepper
  • some walnuts, coarsely chopped, toasted

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  • Muhammara

    Place the peppers, cut side down, on a grill tray and grill over/on a medium heat (approx. 200°C), for approx. 10 mins. until the skin is charred and starts to bubble. Place the pepper in a bowl and cover with a damp cloth, leave to rest for approx. 10 mins. Carefully peel away the skin. Transfer the peppers and all the other ingredients up to and including the oil to a measuring cup, puree.
  • Sweet potato toast

    Drizzle the sweet potatoes with oil, grill over/on a medium heat (approx. 200°C) for approx. 3 mins. on each side, season. Spread the muhammara on top and sprinkle with the mint and walnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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