Sweet Potatoes with Vegetable Filling

Ingredients

• 6 tbsp coarse sea salt
• 4 sweet potatoes (about 300 g each)
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 200 g shiitake mushrooms
• 250 g Swiss chard
• 1 tsp porcini mushroom powder
• 0.5 tsp cornstarch
• 75 ml soy cream
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 220°C with fan and top heating.

2. 2.

   Spread 4-5 tbsp sea salt on a baking tray. Wash, brush and pat dry the potatoes. Brush them with olive oil and place on the sea‑salt bed. Sprinkle with more sea salt and bake for about 35 minutes until just cooked.

3. 3.

   Peel and finely dice the onion and garlic. Clean the mushrooms and slice into strips. In a hot pan, sauté the onions, garlic and mushrooms in 1 tbsp oil for 2-3 minutes. Remove from heat. Wash and trim the Swiss chard; cut stems and leaves into strips. Briefly blanch in boiling salted water, shock in ice water and drain well. Combine all filling ingredients in a bowl.

4. 4.

   Remove the potatoes from the oven and let them cool slightly. Cut each potato lengthwise and use a small round cutter to create neat balls. Scoop out the remaining flesh with a spoon, leaving a 0.5–1 cm thick rim. Blend this flesh with porcini powder, cornstarch and soy cream until smooth. Mix the filling with the potato balls, season with salt and pepper, and fill the potato halves.

5. 5.

   Remove the sea‑salt from the tray and line it with parchment paper. Place the stuffed potatoes on the paper, drizzle lightly with oil, and bake again at 180°C for 15–20 minutes until golden brown.