Ingredients
4 medium-sized sweet potatoes
400 g minced meat (lamb or beef)
1 medium onion
½ teaspoon of Timut pepper
olive oil
Salt
Some freshly ground black pepper
A little chopped mint
preparation
Clean the skins of the sweet potatoes and bake them in a preheated oven at 180°C for about 45 minutes. Meanwhile, heat olive oil in a pan and spread the minced meat flat in it. Let the meat brown on the bottom, then cut it up and brown the rest evenly, stirring occasionally. When it is nicely browned, remove from the heat and pour into a bowl.
In the next step, peel a medium-sized onion and cut it into thin rings. Then fry it in a pan with a little oil until it is browned. Grind the Timut pepper or chop it with a knife and add it. When the onions and pepper are nicely browned, add everything to the minced meat and season with salt, a little freshly ground black pepper and a little chopped mint (optional).
As soon as the sweet potatoes are cooked through, take them out of the oven. Be careful, they are hot! Cut a slice off the top of each potato, this will be used as a lid. Use a spoon to scrape the inside of the potato into a bowl until you have four hollow skins. The skin is thin and brittle, so work carefully.
Place these shells in a roasting tin. Mix the potato mixture with the meat and fill the shells again. If there is any filling left over, put it in the roasting tin next to it. Put the lids on and bake for 15 - 20 minutes until cooked through and hot.
