Baked sweet potatoes stuffed with mushrooms

Ingredients for 2 servings:

• 2 sweet potatoes
• 3 tbsp oil
• salt and pepper
• 300 g mushrooms (e.g. button mushrooms, porcini mushrooms, chanterelles)
• 1 spring onion(s)
• e.g. butter
• ½ can kidney beans (400 g-can)
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 100 g sour cream
• 1 tsp lemon juice
• e.g. salt and pepper
• n. B. Herbs to taste, fresh, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 160°C (top/bottom heat). Combine oil and salt in a bowl and rub the potatoes with it. Bake the sweet potatoes in the hot oven for about 40 minutes. Meanwhile, clean and quarter the mushrooms. Dice the onion. Sauté the mushrooms and onion in a pan with butter, season with salt and pepper. Drain the kidney beans and add them to the pan with the mushrooms. Add the balsamic vinegar and honey and simmer until reduced. Mix the sour cream with lemon juice, salt, and pepper. Season with herbs. Remove the sweet potato from the oven, slice it lengthwise, and fill it with the mushroom mixture. Season with salt and pepper and serve with the dip.