Stuffed Sweet Potato

This recipe makes enough to serves 4-5. It is the perfect warm dish for a cold winter’s night!

Ingredients

8 small sweet potatoes, washed and unpeeled

1 tablespoon sunflower oil

Herbamare seasoning

1 teaspoon butter

2 small red onions, halved and sliced thinly

1 fennel bulb, sliced thinly

1 cup quark

1/2 cup chopped fresh continental parsley leaves

Celtic sea salt and cracked pepper to taste

1/2 cup sourdough bread crumbs

Method

1. Preheat oven to 180 degrees. Line an oven tray with baking paper.
2. Cut sweet potatoes in half length ways (make sure you leave the skin on!) and lay them out on the tray with the skin side down and cut side up.
3. Use a pastry brush to brush the sunflower oil over the cut surface of the sweet potatoes and then sprinkle with Herbamare.
4. Bake in oven for 35 minutes or until tender.
5. Meanwhile heat butter in a frying pan and lightly fry fennel and red onion until lightly golden and tender. Put aside.
6. When the sweet potatoes are ready, remove them from the oven and scoop out the flesh from the middle of each one, making sure to keep the skin in tact. As you scoop out the flesh, place it into a mixing bowl. When you are finished, lightly mash the sweet potato flesh.
7. Add in onion and fennel mix, quark and parsley and stir until combined. Season to taste with salt and pepper.
8. Spoon mixture into the middle of each sweet potato skin, dividing it evenly between them. You will find the top will be nicely rounded on each one.
9. Sprinkle breadcrumbs over the top of the mixture.
10. Bake for a further 20 minutes or until browned.
11. Serve piping hot!