John Myers
Ingredients for 2 servings:
- 2 sweet potatoes, preferably nice and round
- 150 g goat’s cheese
- 2 handfuls of blackberries
- 1 avocado(s), ripe
- 1 head of lettuce
- 100 g Parmesan, freshly grated
- 100 g shrimps, small, cooked and peeled
- 500 ml coconut milk
- some honey
- some salt and pepper from the mill
- some chili flakes
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes
simple and sophisticated
Wash the sweet potatoes and then boil them in a pot with enough water until they are tender. Place each cooked potato individually in a piece of aluminum foil and press the foil down. Leave the top open so that the potato is still visible and can be scooped out. Cut a small lid off the top of the potato and then carefully scoop out the inside with a spoon and place it in a bowl. Place the hollowed-out sweet potatoes in the aluminum foil on a baking tray. Preheat the oven to 180 degrees fan-assisted. Mix the potato mixture with several sips of coconut milk and season with salt, pepper and chili flakes. Mix well. The result should be a creamy but not runny mashed potato. Add the shrimp and mix again until evenly combined. Fill the hollowed-out sweet potatoes with the mashed potato and finally sprinkle with a little Parmesan cheese. The potatoes then go into the preheated oven for about 15 minutes. While the potatoes are in the oven, prepare the salad: Tear the lettuce into even, bite-sized pieces, wash them, and then toss them in a bowl with the goat’s cheese. Add a little salt and pepper. Arrange the salad on two plates. Halve the avocado and remove the stone. Use a small spoon to scoop out balls from the avocado halves and scatter them on the salad. Finally, add the blackberries and garnish with a little honey. The blackberries can also be served directly in the hollowed-out avocado skins. This makes the dish a real eye-catcher. Place the baked sweet potatoes next to the salad.
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