Stuffed sweet potatoes with spinach and feta

Ingredients for 2 servings:

• 2 sweet potatoes
• 1 pack of frozen spinach
• 1 pack of feta cheese
• n. B. Cress
• n. B. kernels, mixed
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 200°C (top/bottom heat). Wash the sweet potatoes thoroughly and cut them in half. Score the inside several times with the tip of a knife. Place the sweet potatoes in the hot oven for 45 minutes. Meanwhile, prepare the filling. To do this, thaw the spinach in a pot. Then transfer it to a bowl. Finely chop the feta and stir about half into the spinach. Season with salt and pepper as desired. Set aside. As soon as the potatoes are done, remove them from the oven, let them cool slightly, and then scoop out the potatoes with a spoon. Mash the scooped mixture into small pieces and mix it into the spinach. Fill the scooped sweet potatoes with the feta mixture. Return the sweet potatoes to the oven, this time for about 10 minutes. Tip: If you like, you can sprinkle the remaining feta over the potatoes during baking. Otherwise, add it afterward. Toast the seeds in a pan. Sprinkle the sweet potatoes with the cress to serve.