Stuffed sweet potatoes

Stuffed sweet potatoes

Total: 1 hr 20 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 577 kcal
, Fat: 30 g
, Carbohydrate: 69 g
, Protein: 8 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Sweet potatoes

4 sweet potatoes (approx. 200 g each), unpeeled

Lemon syrup

6 organic lemons
100g sugar
70g butter, soft
2tbsp icing sugar

Lemon puree

water
100 sugar
70g butter, soft
2tbsp icing sugar

Filling

1 pomegranate
150g soft goats' cheese (e.g. Chavroux), broken into chunks
2 apricots, pitted, diced
1bunch chives, roughly chopped
1bunch coriander, roughly chopped
50g hazelnuts, roughly chopped
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How it's done

Sweet potatoes

Place the sweet potatoes on a tray.

Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.

Lemon syrup

Using a sharp knife, peel the lemon as far as the pith, set aside the peel, squeeze the flesh. Pour the resulting lemon juice (approx. 200 ml) and the sugar into a small pan and reduce to a syrupy consistency, allow to cool (produces approx. 100 ml).

Lemon puree

Place the reserved lemon peel in a pan, cover with water and bring to the boil three times. On the third occasion, simmer for approx. 20 mins. until the peel is soft. Drain the peel, allow to cool a little, place in a tall container along with the butter, icing sugar and lemon syrup, puree with a hand blender. Press the mixture through a sieve, set aside.

Filling

Cut the pomegranate in half, remove the seeds. Prise open the hot sweet potatoes in the middle, fill with the soft cheese. Serve with the pomegranate seeds, diced apricot, chives, coriander, hazelnuts and lemon puree.

How-tos

Sharpening a knife

Sharpening a knife

Deseeding pomegranates

Deseeding pomegranates

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