All the toppings of Okonomiyaki, stuffed into a baked sweet potato. Perfect.
Scrub sweet potato and prick three or four times with a fork. Enclose in a baking paper and foil packet (or place on rimmed a baking paper lined tray and cover well with foil) and bake at 180ºC (350ºF) oven for an hour until beginning to soften. Uncover/unwrap potato and bake a further 15 - 20 mins until tender.
When the potato is almost done, thinly shave the Brussels sprouts and garlic using a mandoline (or ninja knife skills). Place a skillet over medium-high heat, add the oil, sprouts and garlic and season with a pinch of salt and pepper. Saute 3 - 5 minutes until shaved sprouts are soft with a few slightly charred bits.
To serve, cut sweet potato open and use a fork gently mash flesh. Fill with sauteed Brussels sprouts and top with a fried egg. Be as generous or restrained as you wish with the bonito, nori, onions, mayo and bbq sauce.
dairy-free // gluten-free // vegan option // soy-free // nut-free
As seen at https://84thand3rd.com/2017/04/27/okonomiyaki-stuffed-sweet-potato/ // © Jennifer Jenner