Stuffed sweet potatoes with spinach and feta

Ingredients for 2 servings:

• 2 sweet potatoes
• 50 g cream cheese, natural, light
• 150 g leaf spinach, frozen or fresh
• 50 g feta cheese, light
• 50 g Parmesan, grated
• e.g. salt and pepper
• n. B. garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

vegetarian

Wash the sweet potatoes, halve them lengthwise, and roughly score them with a knife, taking care not to damage the skin. Cook in a hot oven at 200°C (top/bottom heat) for about 40-60 minutes, depending on the size of the potatoes, until soft. Meanwhile, prepare the filling. Mix the leaf spinach with the cream cheese and season with spices (salt, pepper, garlic, etc.). Finally, dice the feta cheese and fold it into the spinach. Once the sweet potatoes are cooked, remove them from the oven and scoop out the flesh so that the skin is not damaged. Mix the inside of the sweet potato with the spinach filling and place it back in the scooped-out shells. Then sprinkle with Parmesan cheese and return it to the hot oven for about 15 minutes. Serve with a side salad. Tip: If desired, fresh cress and toasted pine nuts can be used as a topping.