Oven Roasted Sweet Potatoes

Ingredients

• 1200 g sweet potatoes (4 sweet potatoes)
• 80 g sun-dried tomatoes in oil (8 sun-dried tomatoes)
• 1 Garlic clove
• 50 g black olives (pitted)
• 200 g sheep cheese (9% fat)
• 1 tbsp Lemon Juice
• Salt
• Pepper

Instructions

1. 1.

   Wash the sweet potatoes, place 20 x 20 cm pieces on parchment paper and secure the ends with kitchen twine.

2. 2.

   Place the sweet potato pieces on a baking tray and bake in a preheated oven at 200°C (180°C fan; gas: level 3) for about 25 minutes.

3. 3.

   Meanwhile drain the tomatoes, catching 2 tbsp of oil, cut the tomatoes into large chunks. Peel and chop the garlic. Chop the olives finely.

4. 4.

   Cut the sheep cheese into cubes and mix with tomatoes, olives and tomato oil. Season with lemon juice, salt and pepper.

5. 5.

   Remove the sweet potato parcels from the oven. Carefully open the parchment, slice the potatoes lengthwise, gently press them apart and fill with the mixture. Then bake the sweet potatoes for another 10 minutes to brown them. Take the oven-roasted sweet potatoes out and serve warm.