Stuffed Sweet Potato with Cream Cheese and Yellow Cheese
About this recipe
A vegetarian dish featuring baked sweet potatoes filled with a creamy cream cheese mixture and topped with a melted cheese crust.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 978kcal |
| Protein | 21g |
| Carbohydrates | 125g |
| of which sugars | 28g |
| Fat | 45g |
| Salt | 6.9g |
Ingredients
20 gr
1 tsp
1/2 tsp
2 tbsp
600 gr
60 gr
30 gr
How to Prepare
Cooking Methods
Cooking Equipments
Wash 600 gr Sweet Potatoes very well and season them with salt. Brush them with a little olive oil and wrap each sweet potato individually in aluminum foil. Bake them in a preheated oven at 200°C (392°F) for about 25–30 minutes, or until tender.
Remove the sweet potatoes from the oven, unwrap the foil, and let them cool slightly. Transfer them to a baking dish and slice them down the middle with a sharp knife, without cutting all the way through. Gently open them with your fingers and season the inside with salt to taste.
In a small bowl, mix 60 gr Cream Cheese with the finely chopped 20 gr Spring Onion. If needed, add a pinch of salt. Fill the opened sweet potatoes with the creamy mixture and generously sprinkle with the grated 30 gr Kashkaval (cow).
Drizzle the stuffed sweet potatoes with olive oil and sprinkle with 1/2 tsp Black Pepper - Powder. Bake again at 200°C (392°F) for 10–15 minutes, until the cheese is melted and lightly golden.