John Myers
Contents
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Ingredients
- 4 medium sized Sweet potatoes
- 4 Garlic cloves
- Olive oil
- 300 g Fresh spinach leaves
- 50 g Pine nuts
- 2 tbsp Shiro miso or cream
- 200 g Pecorino in one piece
- Salt and pepper
Instructions
- Preheat the oven to 200 degrees circulating air. Wash the sweet potatoes, dry them and cut them in half lengthways. Brush with a little olive oil and place on a baking sheet lined with baking paper (with the cut edge facing down). Lightly press the garlic cloves and place on the baking sheet together with the peel. Put the baking sheet in the oven for 30 minutes.
- Meanwhile, roast the pine nuts in a pan until they are golden brown. Grate the pecorino cheese and wash and dry the spinach leaves. If you use Shiro Miso, mix this with 10cl of water.
- 5 minutes before the sweet potatoes are ready, put a small saucepan on the stove and let it get hot. Then add the Shiro miso and simmer for a few seconds. If you use cream, please let the cream warm up. Then add the spinach in portions and let it disintegrate. Then add the pecorino cheese and pine nuts.
- The sweet potatoes should now be ready. Take this out of the oven and scratch the center of the potato halves with a tablespoon. Now put the scraped-out pulp into the pot with the miso or the cream-spinach-pecorino mixture. Season to taste with salt and pepper. Fill the sweet potatoes with it as best you can. Good Appetite!
