for 4 person

Sweet potatoes

1 kg	sweet potato
1 tbsp	olive oil
1 tsp	sea salt

Romanesco broccoli

1	Romanesco broccoli, cut into florets
	salted water, boiling

To fill

200 g	Cheddar (e.g. Engelberg monastery), coarsely grated
50 g	walnut kernel, coarsely chopped

How it's done

Sweet potatoes

Prick the sweet potatoes 3 times with a fork, brush with oil, season with salt, place on a baking tray lined with baking paper.

To bake

Approx. 45 mins. in the centre of an oven preheated to 220°C.

Romanesco broccoli

Cook the broccoli in boiling salted water for approx. 5 mins. until just soft, remove, refresh in ice-cold water, drain.

To fill

Remove the potatoes from the oven, slice down the middle, push apart slightly, fill with cheese and broccoli, sprinkle with walnuts.

Finish cooking

Approx. 10 mins. in the centre of the preheated oven.

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