Summary

Ingredients

• 2 sweet potato (s)
• 3 tablespoon oil
• salt and pepper
• 300 g mushrooms, e.. B mushrooms, porcini mushrooms, chanterelles
• 1 spring onion (s)
• butter
• 0.5 can ½ kidney beans
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

For the dip:

• 100 g sour cream
• 1 teaspoon lemon juice
• salt and pepper
• Herbs to taste, fresh, finely chopped,

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Instructions

1. Preheat the oven to 160 degrees.
2. Put the oil and salt in a bowl and rub the potatoes with it. Bake the sweet potatoes in the oven for about 40 minutes.
3. Meanwhile, clean and quarter the mushrooms. Cut the onions into small cubes. Fry the mushrooms and onions in a pan with butter, season with salt and pepper. Drain the kidney beans and add to the pan with the mushrooms. Add balsamic vinegar and honey and reduce the liquid well.
4. Mix the sour cream with lemon juice, salt and pepper. Season with herbs.
5. Take the sweet potato out of the oven, cut it lengthways and fill it with the mushroom mixture. Season with salt and pepper and serve with the dip.