Smashed Sweet Potatoes with Mozzarella
Source: https://www.oldenburger-professional.com/rcp_recipe/0195f056a6447270957b9008c2b80789
Total time
120 Minutes
Difficulty
easy
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Gremolata: |
||
| 4 | bunches of flat-leaved parsley, finely chopped | |
| zest of 2 unwaxed lemons | ||
| 5 | cloves of garlic, finely chopped | |
| 2 | small chilies, finely chopped | |
| salt and pepper | ||
For the Sweet Potatoes: |
||
| 20 | small sweet potatoes | |
| 12 | tbsp | olive oil |
| 1 | tbsp | salt |
| 10 | tbsp | Oldenburger Butter, unsalted |
| 700 | g | Oldenburger Mozzarella 40% fat i.d.m., small dice |
For the Garnish: |
||
| 1 | tbsp | chili flakes |
| 0.5 | bunch spring onions, thin rings | |
| 1 | pomegranate | |
preparation
Preheat the oven to 200°C with fan. Wash the sweet potatoes, rub with olive oil, salt from all sides and wrap in aluminium foil. Bake in the oven for approx. 35 minutes and set aside.
Making the Gremolata
Combine all the ingredients and season to taste with salt and pepper.
Baking the Sweet Potatoes
Set the oven to the grill function. Remove the sweet potatoes from the foil, place them in a casserole dish and smash them gently using the heel of your hand. Place a knob of Oldenburger Butter on each potato and scatter the Oldenburger Mozzarella dice over the top. Grill the potatoes for approx. 10 minutes until golden brown.
The Final Touch
Garnish the sweet potatoes with the chili flakes, spring onions and pomegranate seeds and serve with the gremolata.