Stuffed Swedish sweet potatoes

Name: Stuffed Swedish sweet potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 red onions; 8 larger sweet potatoes (approx. 150 g each); 75 g Butter; 7-10 Tbsp Salt; 75 g Cheese (e.g. Gouda); 100 g Baby Salad Mix; 150 g cherry tomatoes; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 red onions
8 larger sweet potatoes (approx. 150 g each)
75 g Butter
7-10 Tbsp Salt
75 g Cheese (e.g. Gouda)
100 g Baby Salad Mix
150 g cherry tomatoes
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil

Directions

1
Peel onions and cut them into fine rings. Wash potatoes thoroughly and cut thinly across without cutting through the potatoes. (Works very well if you put the potatoes between 2 flat stirring spoon stems). Put onion rings into some potato incisions
2
Knead butter and 1/2 teaspoon salt. Put potatoes on a fat pan, cover with butter flakes and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Grate cheese. Sprinkle the potatoes with the cheese and bake in the oven at the same temperature for about 10 minutes or until the potatoes are soft
3
In the meantime wash and drain the salad. Wash the tomatoes, dab dry and cut in half. Season vinegar with salt, pepper and sugar, fold in oil. Mix salad, tomatoes and vinaigrette, season again. Take the potatoes out of the oven, arrange them on plates with the salad