Stuffed sweet potatoes

Total time: 1hr 20m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 577 Kcal, 8g Protein, 69g Carbohydrates, 30g Fat


  • Sweet potatoes
  • 4 sweet potato (approx. 200 g each), unpeeled
  • Lemon syrup
  • 6 organic lemon
  • 70 g butter, soft
  • 100 g sugar
  • 2 tbsp icing sugar
  • Lemon puree
  • water
  • 100 sugar
  • 70 g butter, soft
  • 2 tbsp icing sugar
  • Filling
  • 1 pomegranate
  • 150 g soft goats' cheese (e.g. Chavroux), broken into chunks
  • 2 apricots, pitted, diced
  • 1 bunch chives, roughly chopped
  • 1 bunch coriander, roughly chopped
  • 50 g hazelnuts, roughly chopped

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  • Sweet potatoes

    Place the sweet potatoes on a tray. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.
  • Lemon syrup

    Using a sharp knife, peel the lemon as far as the pith, set aside the peel, squeeze the flesh. Pour the resulting lemon juice (approx. 200 ml) and the sugar into a small pan and reduce to a syrupy consistency, allow to cool (produces approx. 100 ml).
  • Lemon puree

    Place the reserved lemon peel in a pan, cover with water and bring to the boil three times. On the third occasion, simmer for approx. 20 mins. until the peel is soft. Drain the peel, allow to cool a little, place in a tall container along with the butter, icing sugar and lemon syrup, puree with a hand blender. Press the mixture through a sieve, set aside.
  • Filling

    Cut the pomegranate in half, remove the seeds. Prise open the hot sweet potatoes in the middle, fill with the soft cheese. Serve with the pomegranate seeds, diced apricot, chives, coriander, hazelnuts and lemon puree.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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