Baked Sweet Potatoes with Goat Cheese Curd

Summary

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

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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.