Sweet potato stuffed with pumpkin

Ingredients for 1 servings:

• 1 sweet potato(s), approx. 350 – 400 g
• 200 g pumpkin(s), baked
• 20 g butter
• 50 g cheese, grated, plus some for sprinkling
• 1 tbsp crème fraîche, optional
• some salt and pepper, freshly ground
• n. e.g. spice mixture, e.g. E.g. Garam Masala, Baharat, Ras al Hanout

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Main course for 1, side dish for 2 people

Wash the sweet potato, pierce all over with a fork, and wrap in kitchen paper. Moisten the paper well and cook the potato on a plate in the microwave at 800W for about 8-10 minutes, turning once or twice. While the potato is cooking, finely mash the baked pumpkin with a fork. When the potato is tender, remove the paper and halve the potato lengthwise. Scoop out the insides with a spoon, leaving a small edge. Mash the flesh with a fork. Mix in the butter, cheese, and pumpkin and season with salt, pepper, and the spice mix. If the mixture is too thick, stir in a little crème fraîche. Fill the potato halves with the mixture and sprinkle with cheese. Bake in a preheated oven at 220°C (top/bottom heat) for about 15-20 minutes. Tip: If you don’t have any leftover baked pumpkin, cut the peeled flesh into 2 cm cubes, place them in a shallow dish and coat them with 1-2 tablespoons of oil, seasoning with salt, pepper, and spice mix if desired. Bake in a preheated oven at 220°C until the pumpkin cubes are tender. Stir twice. Depending on the variety, the cubes should be cooked in 20-30 minutes.