Roasted sweet potatoes with walnuts
Ingredients:
- Sweet potato 220 g / 1 pc.
- Camembert cheese 60 g
- Walnuts 20 g
- Salt pinch
- Tarragon pinch
- Oil 3 tablespoons / for drizzling
- Sun-dried tomatoes in oil 50 g
- Philadelphia cottage cheese 60 g / 1 tablespoon
Preparation:
- Cut the washed, unpeeled sweet potatoes in half lengthwise and place them, inner side down, on a baking tray lined with parchment paper. Drizzle the outside (skin) with oil, season with salt and pepper.
- Place in the oven and bake according to the instructions on the display.
- Chop the nuts, cut the dried tomatoes into strips, mix both ingredients with the cottage cheese and season with tarragon. Remove the baked sweet potatoes, turn them over and gently mash the flesh with a fork – being careful not to break the skin.
- Spread the mixture over the potatoes, add the sliced Camembert and continue baking according to the instructions on the display.
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