Sweet potato boats baked in wine sauce with couscous and vegetables

Ingredients for 2 servings:

• 1 large sweet potato(s), approx. 600 g, evenly grown, unpeeled, halved lengthwise
• 2 slice(s) Parma ham or other air-dried ham, cut into squares
• 40 g white onion(s), finely diced
• 4 tbsp rapeseed oil
• 50 g carrot(s), finely diced
• 100 g red bell peppers, finely diced
• 1 clove(s) garlic, finely diced
• 50 g mozzarella, finely diced
• ½ tsp peppercorns, green, pickled
• 25 g couscous
• 1 tbsp, heaped tomato paste
• 2 tbsp curd
• 2 tsp red curry paste
• 3 tbsp, heaped almond flakes
• Ras el Hanout
• Salt
• 25 g leek, only the white part, cut into fine rings
• 100 ml vegetable stock
• 150 ml dry white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Without ham it’s vegetarian!

Hollow out both sweet potato halves, removing a total of about 200g of the inside. Line the resulting boats with the ham squares. Sauté the diced onion in two tablespoons of rapeseed oil until golden brown. Mix the carrots, bell peppers, garlic, mozzarella, pickled peppercorns, couscous, tomato paste, quark, curry paste, and 2 tablespoons of rapeseed oil well, then stir in the flaked almonds. Season generously with ras el hanout and salt to taste. Gradually fill the sweet potato halves with the vegetable-couscous mixture, adding a few leek rings after each layer. Pile the filling on top, pressing down firmly. Place the boats in a covered baking dish. Pour the stock and white wine into the dish. Cover and bake at 180°C for about 75 minutes. After about an hour, remove the lid from the baking dish. Arrange each sweet potato boat on a large plate. A mixed salad goes well with it.