Stuffed sweet potatoes with goat's milk pecorino

18 June 2015 - 02:02 By Sunday Times Food Weekly

Stuffed sweet potatoes with goat's milk pecorino Ingredients4 large, long sweet potatoes60ml ( cup) crème fraîche1 bunch chives, finely chopped100g goat's milk Pecorino, grated, plus extra for toppingMethodCut sweet potatoes in half and cook in boiling water for 15 minutes or until almost cooked through.Allow to cool slightly, then scrape out the flesh (keeping skins intact) and mash with the crème fraîche, chives and Pecorino.Stuff this mixture into the skins, place on a baking tray and sprinkle with extra Pecorino.Bake at 180ºC for 10-15 minutes until golden and bubbly.Makes 4

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