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Stuffed sweet potatoes
40 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 577
  • Fat about 30g
  • Carbohydrates about 69g
  • Protein about 8g
This is needed
This is needed for 4 people
Sweet potatoes
  • 4 sweet potato (approx. 200 g each), unpeeled
Lemon syrup
  • 6 organic lemon
  • 70 g butter, soft
  • 100 g sugar
  • 2 tbsp icing sugar
Lemon puree
  • water
  • 100 sugar
  • 70 g butter, soft
  • 2 tbsp icing sugar
Filling
  • 1 pomegranate
  • 150 g soft goats' cheese (e.g. Chavroux), broken into chunks
  • 2 apricots, pitted, diced
  • 1 bunch chives, roughly chopped
  • 1 bunch coriander, roughly chopped
  • 50 g hazelnuts, roughly chopped
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And that's how it's done
And that's how it's done
Sweet potatoes
Place the sweet potatoes on a tray. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.
Lemon syrup
Using a sharp knife, peel the lemon as far as the pith, set aside the peel, squeeze the flesh. Pour the resulting lemon juice (approx. 200 ml) and the sugar into a small pan and reduce to a syrupy consistency, allow to cool (produces approx. 100 ml).
Lemon puree
Place the reserved lemon peel in a pan, cover with water and bring to the boil three times. On the third occasion, simmer for approx. 20 mins. until the peel is soft. Drain the peel, allow to cool a little, place in a tall container along with the butter, icing sugar and lemon syrup, puree with a hand blender. Press the mixture through a sieve, set aside.
Filling
Cut the pomegranate in half, remove the seeds. Prise open the hot sweet potatoes in the middle, fill with the soft cheese. Serve with the pomegranate seeds, diced apricot, chives, coriander, hazelnuts and lemon puree.