Foil-Wrapped Sweet Potatoes with Four Dips

Ingredients

• 8 large sweet potatoes
• 300 g thick milk
• 350 g quark
• Lemon juice
• Salt
• aluminum foil (for wrapping)
• 1 small onion
• 1 Garlic clove
• 0.25 cucumber (coarsely grated)
• Salt
• pepper (ground)
• onions (peeled, finely chopped)
• garlic (peeled, finely chopped)
• 1 tbsp pickled green pepper
• 1 tbsp chives (chopped)
• 1 tbsp chopped parsley
• 1 tbsp red paprika cubes
• 1 tsp Cayenne pepper
• Lemon juice
• Salt
• pepper (ground)
• 1 tbsp horseradish
• unprocessed lemon zest
• 1 tsp lemon juice
• pepper (ground)

Instructions

1. 1.

   Wrap each potato in aluminum foil and bake or grill for 25-35 minutes depending on thickness. Meanwhile whisk thick milk with quark, season with salt and lemon juice. Divide the dip mixture into four equal portions. Mix onion, garlic and cucumber with one quarter of the thick-milk-quark mix. Season the dip heavily with pepper and salt. Crush peppercorns and stir in another quarter of the mix.

2. 2.

   Stir herbs and paprika cubes into a quarter of the thick-milk-quark mix. Taste with cayenne pepper, lemon juice, salt and pepper.

3. 3.

   Mix horseradish and lemon zest into a quarter of the thick-milk-quark mix. Season the dip with lemon juice and pepper.

4. 4.

   Cut the cooked potatoes crosswise and serve with the various dips.