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


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potatoes

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

Lemon syrup

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

Lemon puree

100 sugar
70 g butter, soft
2 tbsp icing sugar


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


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.


Sharpening a knife

Sharpening a knife

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