Summary

Ingredients

• 1 sweet potato (s), approx. 250 g
• 100 g peas, frozen
• 1 small onion (s)
• 20 g butter
• 25 g cheese, rated
• 30 g crème fraîche
• 2 tablespoon chives rolls and / or parsley
• some cream or milk if necessary
• Salt and pepper, freshly ground
• some cheese to sprinkle on

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Instructions

1. Wash the sweet potatoes well, prick all around with a fork and wrap in kitchen paper. Moisten the paper well, place the potatoes on a plate and cook in the microwave at 800 W for about 8 minutes. Turn once and moisten fresh if necessary.
2. At the same time, preheat the oven to 200 ° C top / bottom heat and prepare the peas.
3. Dice the onion very finely and sauté in the butter. Mix the peas well in a small saucepan with approx. 2 tablespoons of water and sauté. If necessary, add a little more water. When the peas are soft, the water should have evaporated.
4. Unwrap the sweet potato and cut in half lengthways. Scrape out the pulp with a spoon, leaving a thin edge for stability. Place the potato halves on a baking sheet lined with baking paper.
5. Add the potato meat to the peas. Mash with crème fraîche, cheese, chives and / or chopped parsley with a potato masher to make the sauce. Season with salt and pepper. It should be a thick, creamy puree with peas. If necessary, add a little milk or cream until the consistency is good.
6. Pour the puree into the potato skins. Sprinkle with a little cheese and bake on the middle rack for about 15 minutes until the cheese has melted.
7. As a side dish or solo, e.g., sprinkled with crispy bacon, serve hot.