Stuffed sweet potatoes with peas and cheese

Ingredients for 1 servings:

• 1 sweet potato(s), approx. 250 g
• 100 g peas, frozen
• 1 small onion(s)
• 20 g butter
• 25 g cheese, grated
• 30 g crème fraîche
• 2 tbsp chives and/or parsley
• some cream or milk if needed
• n. B. Salt and pepper, freshly ground
• some cheese to sprinkle on top

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Wash the sweet potato thoroughly, pierce all over with a fork, and wrap in kitchen paper. Moisten the paper well, place the potato on a plate, and microwave at 800W for about 8 minutes. Turn once and add more moisture if necessary. Meanwhile, preheat the oven to 200°C (top/bottom heat) and prepare the peas. Finely dice the onion and sauté in butter. Mix the peas in a small saucepan with about 2 tablespoons of water and sauté thoroughly. Add a little more water if necessary. When the peas are soft, the water should have evaporated. Unwrap the sweet potato and cut it in half lengthwise. Scoop out the flesh with a spoon, leaving a thin edge for stability. Place the potato halves on a baking sheet lined with baking paper. Add the potato flesh to the peas. Mash with crème fraîche, cheese, chives, and/or chopped parsley using a potato masher until smooth. Season with salt and pepper. The result should be a thick, creamy mash with peas. Add a little milk or cream, if desired, until the consistency is right. Spoon the mash into the potato skins. Sprinkle with some cheese and bake on the middle rack for about 15 minutes, until the cheese has melted. Serve hot as a side dish or on its own, sprinkled with crispy bacon, for example.