Sweet potato stuffed with avocado

Ingredients

• 2 pcs Sweet potatoes
• 1 pcs Avocado
• 1 pcs Whole tomato
• 120 ml Chives, chopped
• 1 tbsp Lemon juice, fresh squized
• 2 pcs Sun-dried tomatoes
• 1 bunch Rucola, fresh
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 1 tbsp Pine nuts, home toasted

Method

1. Wash the sweet potatoes, cut in half lengthways and place cut side down on a baking tray lined with parchment paper. Bake in the preheated oven at 200 Degrees (390 F) for about 40 minutes.
2. Meanwhile, prepare the avocado cream: cut the avocado in half, scoop out the pit, scoop out the flesh with a spoon, mash with a fork and mix with the lemon juice.
3. Finely chop the chives, the dried tomatoes and the fresh tomatoes. Mix with the avocado, season with salt and pepper.
4. Remove the sweet potatoes from the oven, turn them cut-side up, prick with a fork. S
5. prinkle with a little salt and pepper and return to the oven for another 5 minutes.
6. Remove from the oven, place on a plate, spread with the avocado cream, sprinkle with ruccola and toasted pine nuts.