Sweet Potato Kumpir
Kumpir are Turkish oven potatoes. The flesh is mixed with butter and cheese until nice and creamy. When it comes to the toppings sky is the limit. I went for sweet potatoes in this recipe and therefore made sure to choose a topping that balances out the sweetness of the potato: mushrooms, sun-dried tomatoes and black olives. To complement the sweet and savoury flavours and for some lovely freshness, I have added Greek Yoghurt. A truly hearty and delicious vegetarian meal.
Ingredients
Serves two
2 sweet potatoes
60 g grated cheese (e.g cheddar)
200 g mushrooms (e.g. champignons or chestnut mushrooms)
50 g sun-dried tomatoes in oil (plus 2-3 tbsp of the oil that comes in the jar)
30 g black olives
100 g Greek yoghurt
handful of fresh parsley
3 tbsp butter
lug of olive oil
salt & pepper
Method
Preheat the oven to 220°C.
Wash 2 sweet potatoes. Use a small sharp knife to pierce the potato skin all around.
Place the potatoes on the middle oven rack and bake for about 50 minutes or until the flesh is tender.
Whilst the potatoes are in the oven: Wash 200 g mushrooms, remove the ends of the stems, and cut them into thin slices.
Cut 50 g sun-dried tomatoes into smaller pieces and 30 g black olives into slices.
Remove the stems from a handful of parsley and finely chop the leaves (keep some parsley for garnish).
Just before the potatoes are cooked: Bring a frying pan to medium heat, and add a lug of olive oil and 1 tbsp butter. Place the mushrooms in the pan once the olive oil is hot and season with 1/2 tsp salt and fresh pepper. Fry the mushrooms for a few minutes until they have released all liquid.
Add 2-3 tbsp of sun-dried tomato oil followed by the sun-dried tomatoes, olives, and parsley to the pan and stir all together. Remove the pan from the heat.
Take the potatoes out of the oven, slice them lengthways, carefully open them up, and use a fork to remove the flesh from the potato skin.
Place 1 tbsp butter and 30 g grated cheese into the slit of each potato. Use a fork to carefully mix the cheese and butter under the potato flesh until smooth and creamy.
Top the potatoes with the veggie mix. and Greek yoghurt. Garnish with parsley.
Enjoy!
