Dredged sweet potatoes (SP), infused rice, Avo & Pine slices

Name: Dredged sweet potatoes (SP), infused rice, Avo & Pine slices
Total time: 3300 s
Yield: 3 servings
Cuisine: South African
Ingredients: 2 sweet potatoes; 2 eggs; 100 g bread crumbs; 1 Avocado; 1 pineapple; 1 cup white rice; Salt; Black pepper; Oil; Parsley

Sibongile Bohloko @florinnie

As a university student, you don't need to eat noodles all day long! You can make a fancy dish, because why not? Best had with some side gravy you can drizzle over or mayonnaise... It's super delicious! especially the pineapple 😋 ✨

Sibongile Bohloko @florinnie

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Ingredients

55 minutes

3 servings

2sweet potatoes
2eggs
100 gbread crumbs
1Avocado
1pineapple
1 cupwhite rice
Salt
Black pepper
Oil
Parsley

Saved

Steps

55 minutes

1

Peel the sweet potatoes, cut them into circles and bring to a boil.
2

Take out the sweet potatoes just before they completely soften and lay them on a tray and let them cool.
3

In a separate pot, add a cup of rice and pour in the sweet potato water and bring to a boil.
4

Once rice is cooked, drain out water and add salt to taste. Simmer for 2 minutes over low heat.
5

On a saucepan, pour in oil for shallow frying over medium heat.
6

Beat eggs into a bowl with salt and black pepper
7

Take one sweet potato and dunk it in the egg mixture and then cover it with bread crumbs. Do so with the remaining sweet potatoes.
8

Carefully place them in the oil. Wait for 2 minutes and flip to fry the other side of the sweet potato. Do so with all.
9

Cut up the avocado into boomerang slices, and the pineapple into hemi-circles. Save the avocado skin!
10

Dish up the rice, place the avocado skin in the middle, fill with more rice, put over Avo slices and then stack the sweet potatoes on top. Garnish with some parsley and place a pineapple slice on the side.
11

Best enjoyed with gravy or satchet soup over.