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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

Directions

  1. 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. 
  2. 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).
  3. Once the sweet potatoes are good, let them cool down for a couple of minutes so you’re able to cut them in half.
  4. Gently scrape the soft pulp out the potatoes, but leave the sides unattached (otherwise the skin and potato will be damaged and fall apart).
  5. Mix the soft pulp with the other ingredients and mix it all together.
  6. Stuff the sweet potatoes with the mixture and sprinkle with the bread crumbs and some olive oil.
  7. Place back in the oven for another 10 minutes so the stuffing heats up and the bread crumbs become crispy.
  8. 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.

Enjoy!

Sweet potatoes, after +/- 40 minutes oven
Sweet potatoes, after +/- 40 minutes oven
The stuffing for the sweet potatoes
The stuffing for the sweet potatoes
Ready to go in to the oven again!
Ready to go in to the oven again!

 

 

Written by Lovely Dutchy

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