Stuffed sweet potatoes
Ingredients
for 4 person
4 | sweet potato (approx. 200 g each), unpeeled |
6 | organic lemon |
100 g | sugar |
70 g | butter, soft |
2 tbsp | icing sugar |
water | |
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 |
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.
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