Stuffed sweet potatoes
This recipe is a great side dish for your main course. It’s quite easy to make and it is something different than the standard side dishes of potatoes and salads. I got the recipe from the Dutch Smult magazine and I’ve already made it many times, all with happy customers :)
Ingredients for 2-3 persons
- 3 small, round sweet potatoes
- Parmesan cheese (or aged grated cheese)
- 150 ml sour cream
- 2 spring onions (white part cut in small rings)
- 4 tbsp bread crumbs (I used paneermeel)
- finely grated zest of 1 lemon
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley (flat)
- chili flakes to taste
- salt & pepper to taste
- Preheat the oven at 200 degrees and place the sweet potatoes on a baking plate for about 40 minutes. This way they become very soft from the inside.
- In the meantime, mix the cheese, 2 big tbsp of the sour cream, the chopped spring onions, half of the finely grated lemon zest and the herbs (fresh thyme, parsley, chili flakes, salt & pepper).
- Once the sweet potatoes are good, let them cool down for a couple of minutes so you’re able to cut them in half.
- Gently scrape the soft pulp out the potatoes, but leave the sides unattached (otherwise the skin and potato will be damaged and fall apart).
- Mix the soft pulp with the other ingredients and mix it all together.
- Stuff the sweet potatoes with the mixture and sprinkle with the bread crumbs and some olive oil.
- Place back in the oven for another 10 minutes so the stuffing heats up and the bread crumbs become crispy.
- In the meantime, mix the rest of the sour cream with the lemon zest and some lemon juice to taste and serve with the sweet potatoes.