I have a quick explanation and I hope whoever read this blog, will understand. First reason is, I was working on new look of my blog, and also was trying hard to find new name for my baby, and believe that was really hard job. If you fallow my Instagram you will also know, I went to Paris for couple of days, where I had way too much fun on rock music festival call Rock en Saine. Whoever knows me, will probably be really surprised as I am far from rock chic, but even started to like The Offspring! Who knew, it will ever happen! Straight after that, I spent couple of days in London, to take a part in photography workshop, as I really wanted to improve my photography level and make the most of my camera settings. The last reason of my blogging absence, was the most exciting, as I went for couple of days to sunny Italy- I visited northern part of this beautiful, tasty country, called Cinque Terre. Post coming soon !
Today I would like to share a recipe, for stuffed sweet potatoes. Sweet potatoes are one of those vegetables, which I never had in my life, before moving to England. In Poland, where I am originally from, I've never seen sweet potato in my life, or if I actually did, probably I got sacred or something as they are really awkwardly shaped and just look super weird. One day I just decided to pick up one of those strange monsters from the shelf and try to cook it. And of course, I fell for sweet potato immediately (how romantic, ha ha ). They taste heavenly comforting, sweet flavor and smooth texture, they are perfect as a main, or side dish. Today I prepared sweet potatoes stuffed with veggies. It's delicious, simple, filling recipe, which will give you energy for whole afternoon.
Stuffed Sweet Potatoes
(makes 1 portion)
1 sweet potato
Olive Oil
One small white onion
Half of fresh red pepper
Bunch of fresh spinach
1 large mushroom
2 cherry tomatoes
30 g grated cheddar
Salt, Pepper
Crème fraîche, fresh basil to serve
Preheat the oven to 200°C. Wash sweet potato, pierce it couple of times with fork and bake for around 40 minutes. Meantime cut onion, red pepper, spinach and mushroom into small pieces, but don't mix them together, as we will prepare 2 different stuffing.
Place a pan over a medium heat, pour in the olive oil (around 2 tbsp) and wait couple of second to heat up. Add onion, and fry it for around 5 minutes till soften. Spoon half of the onion into small bowl and leave it on the side. Add pepper and spinach to the pan and heat for 4 minutes more till cooked. Remove pan from the heat, and move ingredients into a small bowl. Place pan back over the heat, and add mushrooms. Fry it for 5 minutes and add onion. Leave it on the side.
When potato is ready, take them out of the oven and reduce the temperature to 180°C.
Cut potato in halves and allow to cool for around 15 minutes. Make some space for stuffing by scraping some of the sweet potato flesh out of the skin.
Fill each half with previously prepared stuffing, half cherry tomatoes and place them on the top of potatoes. Season generously with salt and pepper and top with cheddar. Bake for 15 minutes, till cheese it well melted. Decorate with fresh basil and serve with crème fraîche.
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