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🍽️ Baked Sweet Potato Boats with Cheese Crust

565 kcal · 30 min · 4 servings

Ingredients

• 4 sweet potatoes (about 200 g each)
• 40 g butter
• 2 tbsp lime juice
• salt
• pepper (from the mill)
• 2 tomatoes
• 40 g coarsely grated cheese (Gruyère)
• 1 tbsp parsley

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Place them in a pot and cover with cold water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat, cover the pot, and cook the potatoes for about 20 minutes.
5. 5. Drain the water.
6. 6. Let the sweet potatoes cool down briefly.
7. 7. Cut a very thin slice lengthwise from each sweet potato to use as a lid.
8. 8. Carefully scoop out the inside of the sweet potatoes using a teaspoon.
9. 9. Make sure to leave a border of flesh about 0.5 cm thick.
10. 10. Peel the cut-off lids.
11. 11. Finely chop the removed flesh and the peeled lids.
12. 12. Mix the chopped vegetables with the butter and lime juice.
13. 13. Season the mixture with salt and pepper.
14. 14. Pour boiling water over the tomatoes briefly.
15. 15. Remove the tomatoes from the hot water immediately.
16. 16. Peel the skin off the tomatoes.
17. 17. Quarter the tomatoes.
18. 18. Remove the seeds.
19. 19. Cut the tomato flesh into small cubes.
20. 20. Fill the sweet potato shells with the prepared filling.
21. 21. Place the filled potatoes in a lightly greased baking dish.
22. 22. Generously sprinkle the potatoes with cheese.
23. 23. Switch the oven to the grill function and preheat it.
24. 24. Place the baking dish under the hot grill.
25. 25. Bake the potatoes for about 2 minutes.
26. 26. Remove the baking dish from the oven.
27. 27. Place a dollop of sour cream on each sweet potato.
28. 28. Sprinkle the dishes with the diced tomatoes and fresh parsley.
29. 29. Serve the dishes warm.

Nutrition per serving

• kcal: 565
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 98 g