Stuffed sweet potatoes

Ingredients for 2 servings:

• 4 medium-sized sweet potatoes
• 1 small zucchini
• 1 onion(s)
• 2 tsp sour cream
• 1 tbsp butter
• 2 tsp thyme
• 4 tsp Parmesan, grated
• salt and pepper

Instructions

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

vegetarian

Wash and dry the sweet potatoes. Bake in an oven preheated to 200°C (fan-assisted) on a rack lined with baking paper on the middle shelf for about 1 hour, turning occasionally. In the meantime, cut the zucchini into cubes of about 0.5 cm. Dice the onion. When the sweet potatoes give noticeably when lightly pressed, they are done. Let cool briefly! Cut the top quarter of the sweet potato skins open lengthwise. Use a spoon to scoop out the potatoes, leaving a thin edge. It also works if the flesh comes completely away from the skin. Mash the skinned potato flesh. Mix with the zucchini and onion cubes and stir in the butter and sour cream. Season with salt, pepper, and thyme. Carefully fill the mixture into the sweet potato skins placed in a baking dish and sprinkle with Parmesan cheese. Bake in the oven at 200°C (top/bottom heat) for about 30 minutes on the middle rack. Delicious as a side dish to grilled food or salad. The filling can be modified. I’ll definitely try adding some feta cubes to the zucchini and onion cubes.