Today, for this new article in my series of "improvised recipes", I propose a dish based on sweet potatoes and ricotta. They are accompanied by lemon avocados.
These are two delicious recipes that go very well together, and moreover, they are easy to achieve. I still had a few sweet potatoes and I wanted to try a new recipe with because, usually, I cook them mashed.
This recipe makes it possible to really appreciate the taste of sweet potatoes. The flesh is tender, and the skin crispy just right, it's perfect! For these two recipes, I served half a sweet potato and half a lawyer per person, and for my taste, it was enough, but after that can depend on the size of the potatoes – and your appetite.
The recipe for my sweet potatoes stuffed with ricotta:
For 4 people
-2 large sweet potatoes
-Brown flax seeds
Roll of the recipe:
Preheat oven to 200 °c. Cut the sweet potatoes in half in the direction of the length. Oil a baking dish, place the potatoes, sprinkle with a little coarse salt. Bake for 45 min.
In a bowl, mix the ricotta, the feta, and the juice of half a lemon until you get a homogeneous mixture. Grind fennel and flax seeds and add to the mixture. (It of course possible to put other spices.)
Once the sweet potatoes are out of the oven, remove the flesh with the spoon without starting the skin. Mix the flesh with the ricotta-feta mixture, then fill the sweet potatoes with the stuffing.
Cut the hazelnuts into chunks and sprinkle on the potatoes before serving.
You can of course use something other than hazelnuts, and other spices, but I found that the hazelnuts made good with the small taste of sweet potato nuts.
The recipe of my lemon avocados:
For four people.
-2 well-ripe lawyers
Roll of the recipe:
Cut the avocados in half lengthwise and remove the core.
Squeeze the lemon on the avocado halves, then sprinkle with coarse salt, before adding the chives.
I hope you enjoy these recipes, and if you try them, feel free to leave a comment on your culinary experiences. 🙂
See you again!