12 large sweet potatoes (2.7 kg)
1 container of natural yogurt (200 g)
1 cup of grated Parmesan cheese (120 g)
Salt to taste
1 pinch of kummel (caraway)
12 large sweet potatoes (2.7 kg)
1 container of natural yogurt (200 g)
1 cup of grated Parmesan cheese (120 g)
Salt to taste
1 pinch of kummel (caraway)
Preheat the oven to 250°C (very hot)
Lake the sweet potatoes and dry them well
Place one in a large baking dish and put it in the preheated oven for about 1 hour, or until it's soft
Don't turn off the oven
Let it cool slightly, then cut each potato into a slice (a lid) and remove the pulp with a spoon, without damaging the skin
Reserve the pulp and lids separately
Mix the sweet potato pulp well with the yogurt and Parmesan cheese, mashing with a fork
Season with salt
Fill the sweet potatoes with the resulting mixture, using a large cookie bag or a spoon, and sprinkle with kummel
Cover with the lids
Put the baking dish back in the oven for another 15 minutes
Serve hot
276 calories per serving
