Herbal Sweet Potatoes with Mozzarella
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g sweet potato (s)
- Salt and pepper, black, from the mill
- 5 g butter
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon dill, frozen or fresh
- 1 teaspoon parsley, frozen or fresh
- 1 teaspoon chives, frozen or fresh
- 20 ml cream
- 0.5 ½ scoop mozzarella
Print Recipe
Pin Recipe Instructions
- Peel and dice the sweet potatoes and cook in salted water for about 8 minutes. Drain over a sieve and rinse with cold water so that they do not continue to cook. Dice the mozzarella and set aside.
- Preheat the oven to 200 degrees top / bottom heat.
- Peel the onion and garlic, chop them into small cubes and sauté with the butter in a pan until translucent. Season with pepper and stir in all the herbs and cream. Turn off the heat.
- Fold in the sweet potato and mozzarella cubes, season to taste and pour the mixture into a small baking dish. Baked in the oven for 10 minutes, the cooking time may vary.
- The potatoes are eaten hot straight out of the mold.
- Approx. 435 Kcal per serving
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