Sweet potato crumble with cheese and tomatoes
2 servings
60 minutes
Sweet potato crumble with cheese and tomatoes is a refined dish of European cuisine that combines the tender sweetness of baked sweet potato, creamy softness of cheese, and freshness of cherry tomatoes. Historically, sweet potato has been used in various cuisines due to its nutritional content and pleasant taste. Here it transforms into a warm, cozy appetizer or light dinner that is easy to prepare. Baked until soft, the sweet potato acquires a velvety texture, while the combination of delicate cheese with tangy-sweet tomatoes creates a harmony of flavors. Crunchy roasted seeds add zest, and cilantro refreshes the overall perception of the dish. It’s the perfect treat for those who appreciate simplicity in preparation and rich flavor chords that can delight every bite.
1
Pierce the sweet potato with a fork in several places.
- Sweet potato: 1 piece
2
Wrap it in foil with the shiny side in and bake in an oven preheated to 200 degrees for 40-50 minutes. The cooked sweet potato should be soft; you can pierce it with a skewer or toothpick to check.
3
While the sweet potato is baking, roast the seeds in a dry pan until golden and fragrant.
- Sunflower seeds: 10 g
4
Cut the cherry tomatoes into quarters and separate the cilantro into leaves.
- Cherry tomatoes: 50 g
- Cilantro: to taste
5
Cut the cooked sweet potato in half, season with a little salt and pepper, and fluff the flesh with a fork. If the cheese is salty, you can skip the salt.
- Sweet potato: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Place the sweet potato halves on serving plates, add cheese and tomatoes on the flesh, sprinkle with roasted seeds, and garnish with cilantro leaves.
- Sweet potato: 1 piece
- Soft cheese: 60 g
- Cherry tomatoes: 50 g
- Sunflower seeds: 10 g
- Cilantro: to taste
