Grilled cheese sweet potatoes

Ingredients for 4 servings:

• 4 medium-sized sweet potatoes
• some sea salt
• 2 bell peppers, red
• 4 spring onions
• 200 g cream cheese (BUKO Barbecue)
• 150 g gratin cheese
• 1 tbsp potato starch
• 1 lime(s), the juice
• some pepper, mixed, from the mill
• ½ bunch mint

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Wash the sweet potatoes, pierce them several times all over with a toothpick, and cook in boiling, lightly salted water for about 25 to 30 minutes. Halve, trim, rinse, and finely dice the bell peppers. Trim, rinse, and thinly slice the spring onions. Prepare the grill for indirect heat (200°C). Halve the cooked sweet potatoes crosswise and scoop out the skins, taking care not to damage the skins. Mix the insides of the sweet potatoes with the diced bell peppers, spring onions, cream cheese, gratin cheese, potato starch, and lime juice. Season with a little sea salt and a few grinds of freshly ground pepper. Stuff the scooped-out sweet potato halves with the mixture and place them on aluminum foil or in an aluminum tray in the grill. Bake with the lid closed over indirect heat for about 10 to 15 minutes. Rinse the mint, shake dry, finely chop the leaves and sprinkle over the stuffed sweet potatoes before serving.