Sweet Potato Stuffed with Pumpkin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 sweet potato (s), approx. 350 - 400 g
- 200 g pumpkin (se), baked
- 20 g butter
- 50 g cheese, rated, plus somethin to sprinkle on
- 1 tablespoon crème fraîche, optional
- some salt and pepper, freshly ground
- Spice mixture, e.g., Garam Masala, Baharat, Ras al Hanout
Print Recipe
Pin Recipe Instructions
- Wash the sweet potato, prick all around with a fork and wrap in kitchen paper. Moisten the paper well and cook the potatoes on a plate in the microwave at 800 W for about 8-10 minutes. Turn once or twice.
- While the potato is cooking, finely mash the baked pumpkin with a fork.
- When the potato is done, remove the paper and cut the potato in half lengthways. Hollow out with a spoon, leaving a small edge.
- Mash the pulp with a fork as well. Mix in butter, cheese and pumpkin and season with salt, pepper and spice mixture. If the mixture is too firm, stir in a little crème fraîche. Pour the mixture into the potato halves and sprinkle with cheese.
- Bake in a preheated oven at 220 ° C top / bottom heat for approx. 15 - 20 minutes.
- Tip: If you don`t have any leftovers from baked pumpkin, cut the peeled pulp into 2 cm cubes, moisten them in a flat form with 1 - 2 tablespoons of oil and season with salt, pepper and possibly a spice mixture. Bake in the preheated oven at 220 ° C until the pumpkin cubes are soft. Mix twice. Depending on the variety, the cubes should be cooked in 20-30 minutes.
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