Summary

Ingredients

• 2 sweet potato (s)
• 1 avocado (s), ripe
• 1 onion (s)
• 1 tomato (s)
• 1 pomegranate
• 0.5 ½ lemon (n)
• 100 g Emmentaler, rated
• salt and pepper
• some olive oil
• some coriander

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Place baking paper in an ovenproof baking pan and drizzle a little olive oil over it. Cut both sweet potatoes lengthwise in half. Place the four halves of sweet potato with the cut side facing down on the baking paper and pour a little olive oil over everything. Now put everything in the oven for about 45 minutes.
3. Meanwhile, prepare the avocado salsa. To do this, cut the avocado lengthways, pull out the meat with a spoon and place in a bowl. Mix with a little lemon juice to a cream and mash the avocado meat with a fork. Cut the onion and tomato into tiny cubes and add to the avocado mixture. Mix everything together and season with salt and pepper.
4. Remove the seeds from the pomegranate.
5. Tip: To prevent your kitchen from looking like a bloody battlefield, put enough water in a larger bowl and break the pomegranate open under the water. This makes it easier to loosen the cores and you don`t have to clean too much.
6. Now take the sweet potatoes out of the oven, turn them over and prick with a fork. Put a little salt and pepper as well as the grated Emmentaler on the halves and place in the oven again for another 5 to 10 minutes (this time with the fan oven) until everything has melted nicely.
7. Take the sweet potato halves out of the baking pan and place on a plate. Spread the avocado salsa generously on top and garnish with the pomegranate seeds and a little coriander.