Ingredients
Hint:
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
kochen@bettybossi.ch
To prepare
Finish baking
Dressing
How it's done
To prepare
Place the sweet potatoes on a baking tray lined with baking paper.
To bake
Approx. 50 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.
Sweet potatoes
Halve the sweet potatoes lengthwise, scoop out the insides with a spoon, leaving a border of approx. 5 mm. Finely chop the potato and place in a bowl. Return the sweet potato skins to the tray.
Finish baking
Heat the oil in a non-stick frying pan. Stir fry the onion and garlic for approx. 3 mins. Reduce the heat, add the sweetcorn, beans and curry, stir fry for approx. 1 min. Add the vegetables to the chopped sweet potatoes, mix, season. Spoon the filling into the sweet potato skins. Sprinkle the cheese on top. Bake for approx. 15 mins. in the centre of the oven, remove.
Dressing
Mix the yoghurt and mint, season, serve with the sweet potatoes.
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