Baked and stuffed sweet potato

After making a fire in my kitchen oven yesterday. I went to harvest sweet potatoes in my garden. In the process, I came up with the idea for this dish. I have harvested surrounding salads and herbs and let them flow into the dish after baking the sweet potato.

Here is a recipe for a variant that you can easily recreate at home

Ingredients

• 2x middle sized sweet potatoes

• 100g couscous

• a hand full of baby spinach

• spring onions

• 50g almonds, crushed

• 50g pumpkin seeds

• parsley

• basil

• 1tbsp cumin

• 1/2 tsp chili powder or fresh chili

• olive oil

• salt, pepper

• vegan or non vegan feta

I also used the oven spice blend from TRUDY which you can find here https://www.emport.de/gewuerze-kraeuter/von-a-z/ofen-grill-du-bio-gewuerz?c=31

Preparation

Put sweet potato in the oven at 200 degrees for about 45 minutes.

I put these one into an open fire.

Heat some olive oil in a pan and roast the cumin seeds for about 1 minute, then add the mixture to your couscous before pouring boiling water over it.

I always put a fingernail more water than couscous in a bowl and let the couscous sit for 5 minutes before stirring.

Now you can carefully break open the potato, scoop out the puree and put it in a bowl.

Add the remaining ingredients and mix gently.

Transfer mixture back into the skin of the sweet potato.

I like to keep some lettuce, basil and calendula aside to decorate the sweet potato with.

As decoration is also wonderful to use parsley and pomegranate.

Do not be shy to add what you have left like tomatoes, salads, zucchini into the mix for your baked potato.

Make sure you are supporting your local dealer and use fresh seasonal products.