Sweet potatoes stuffed with eggs
Originally from the Amerindians, the sweet potato was used exclusively in ethnic recipes. Today it is very much in fashion, and has found its way into European cuisine. It’s true that with its sweetness, it appeals to all ages.
Ingredients (pour 2 personnes)
- 4 Columbus eggs
- 2 sweet potatoes
- cherry tomatoes
- chives
- salt and pepper
Preparation
- Preheat the oven to 200°C.
- Wash and dry the sweet potatoes.
- Wrap the potatoes in aluminium foil and bake for 45 minutes to 1 hour. Check that they are cooked by pricking them with the blade of a knife. If you don’t feel any resistance, your sweet potatoes are cooked.
- Remove the potatoes from the oven and leave to cool.
- Wash and halve the cherry tomatoes.
- Cut the sweet potatoes in half and scoop out the flesh from the centre of the potato. Break an egg and bake in the oven for around 10 minutes.
- Remove the egg-stuffed sweet potatoes from the oven and decorate with the cherry tomatoes and chopped chives.
Columbus tip
To save time, you can cook the sweet potatoes in the microwave while the oven is heating. Punch some holes in the potatoes and place them in a bowl with a little water. Leave them to cook in the microwave for about 10 minutes, turning them over halfway through.
