Sweet Potatoatoe stuffed with Codfish and Curd Cheese
The recipe for sweet potato stuffed with cod and cream cheese results in a different dish, but very simple to prepare. Everything is ready in approximately forty-five minutes and yields two servings.
Ingredients
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Half a kilo of sweet potatoes boiled in their shells
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1 tablespoon of milk
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1 tablespoon of butter
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1 beaten egg
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1 tablespoon of chopped green onion
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2 tablespoons of cream cheese
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Olive oil for greasing and brushing
Preparation Method
- Drain the excess oil from the canned cod. Leave to set aside.
- Place the potatoes to cook in the microwave, for this, wash the potatoes and make small holes in the skin with a fork.
- Then, place them in a baking dish, and sprinkle a little olive oil and salt.
- Place the dish in a microwave oven on high power for 15 minutes, turning the potatoes over halfway through.
- Cut the potatoes lengthways. Then, hold the ends and press a little with your hand so that the tuber opens. Now remove some of the dough, forming a cavity in each potato.
- Brush each sweet potato with olive oil and set aside. Also, set aside the dough (core) removed from the potatoes.
- In a suitable bowl, place the crumb removed from the potatoes, the milk, butter, codfish flakes, egg and chives and mix gently until you obtain a smooth mixture.
- Distribute the curd cheese between the potatoes and fill the cavity of each one with the cod mixture.
- Bake in a preheated oven at 180°C for fifteen minutes. Ready, the recipe for sweet potato stuffed with cod and cream cheese is perfect. Now just remove from the oven and bring to the table to serve.
