Baked sweet potatoes

Ingredients for 2 servings:

• 4 sweet potatoes
• 1 lime(s), juice
• 2 garlic cloves, finely chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 jalapeño(s), finely chopped
• 2 cups spinach
• ½ cup(s) cilantro, chopped
• 2 cups mozzarella, shredded

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

simple vegetarian recipe

First: use a cup with a capacity of 200-250 ml. Preheat the oven to 200°C (top/bottom heat) and line a baking tray with baking paper. Clean the sweet potatoes and place them on the baking tray. Bake the potatoes in the oven for about an hour until soft (pre-cooked potatoes also work). The cooking time depends on the size of the potatoes. After about 40 minutes, simply pierce the potato with a skewer; if it goes in easily, they are done. Brown the spinach in a pan with a little oil. Carefully split the potatoes in half and scoop out the potatoes with a spoon like little boats. Empty the potato contents into a bowl and mix with the lime juice, garlic, cumin, chili powder, chopped jalapeño pepper, and spinach. Season with salt and pepper. Arrange the potato halves on the baking tray and fill with the potato mixture. Sprinkle the cheese and cilantro on top. Return to the oven for 20 minutes until the cheese has melted.