Oumphloaded sweet potatoes

Oumphloaded sweet potatoes

Oumphloaded sweet potatoes

Serves 4


280 g Oumph! Thyme & Garlic

4 medium-sized sweet potatoes


200 ml vegan creme fraîche

200 ml vegan mayonnaise

1 small tin of sweetcorn (140 g)

2 spring onions or 1/2 red onion

1 cm fresh ginger

1 garlic clove

2 tsp Cajun spices

1 tbsp Dijon mustard

1 tbsp maple syrup

2 tsp liquid smoke


Oumph! Thyme & Garlic:

2 tbsp Cajun spices

2 tbsp chili sauce of the ketchup type

1 tbsp Japanese soy sauce

Oil for frying


Defrost Oumph! Thyme and Garlic. Turn the oven on to 200 degrees. Brush the sweet potatoes well and put them in the oven at 200 degrees and bake until they are soft through, approx. 1 hour.

Chop the onions and garlic, mix all the filling ingredients and let it stand while the potatoes are being prepared.

Fry Oumph! Thyme and garlic in oil and the Cajun spices on a high heat. Let the pieces take on colour and then add the chili sauce and soy. Continue to fry while stirring until the sauces have been brought to the boil and a fine coating has formed.

Serve with the freshly baked potato and the filling – or wait until Oumph! has cooled and mix with the filling.