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Sweet potato boats

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Ingredients for 2 servings:

  • 1 large sweet potato(s)
  • 100 g crème fraîche
  • ½ bell pepper(s)
  • e.g. corn
  • 2 eggs
  • n. B. Cheese, grated, e.g. Cheddar
  • salt and pepper

Instructions

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

Wash the sweet potato and boil until tender. This should take between 30 and 40 minutes. Dice the bell pepper. Cut the sweet potato in half, scoop out the insides with a spoon, and shape each half into a boat. Place the insides of the sweet potatoes in a bowl with the crème fraîche, corn, and diced bell pepper, season, and mix. Fill the hollowed-out sweet potato halves with the mixture, make a small hole, and break in the eggs. Sprinkle the cheese on top. Bake the boats in a hot oven at 200°C (fan oven) for about 12 minutes, until the eggs are cooked through. This recipe can be varied to your liking; simply add whatever you like.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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