Baked Sweet Potatoes with Goat Cheese Curd

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 8 sweet potato (s), poss. round, approx. 375 g each
  • 1 kg sea salt, coarse white
  • 0.5 ½ bunch thyme
  • 2 stems rosemary
  • 6 bay leaves
  • 120 g oat cream cheese
  • 500 g low-fat quark
  • Salt and pepper, black, from the mill
  • 1 bunch basil
  • 1 clove garlic
  • 40 g pine nuts
  • 50 g butter
  • 50 g honey, lihter
  • 1 orange (s), grated peel, amount to taste
Baked Sweet Potatoes with Goat Cheese Curd
Baked Sweet Potatoes with Goat Cheese Curd

Instructions

  1. Preheat the oven to 180 ° C top / bottom heat.
  2. Wash potatoes unpeeled and rub dry. Spread the salt on a baking sheet. Bury thyme, rosemary and bay leaf in it. Place the potatoes on top and bake in the hot oven on the 2nd bar from the bottom for 60 - 80 minutes.
  3. Strain goat cheese through a fine sieve and stir with salt, quark and coarsely ground pepper until smooth. Finely chop the basil except for a few leaves for garnish and mix with the quark.
  4. For a honey butter, peel the garlic and dice it finely. Fry the pine nuts in a pan in butter until golden. Briefly sauté the garlic cubes. Before serving, add honey and orange peel, salt and heat.
  5. Break open the potatoes with a fork, spread the quark on top, drizzle with honey butter and garnish with basil leaves.

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